Ingredients

The following ingredients have 4 Servings
  • 3 cups all purpose flour (gluten free, if needed)
  • 2 cups sugar (white, brown, coconut, or sugar free subs * See notes)
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon vanilla extract
  • 2 teaspoon white vinegar
  • 1/2 cup + 2 tablespoons oil of choice (vegetable, canola, etc.)
  • 2 cups milk of choice (I used unsweetened almond milk)
  • 3/4 cup coconut sugar (can use brown sugar * See notes)
  • 1 tablespoon cinnamon
  • 6 tablespoon vegan butter (melted)
  • 1 cup coconut sugar (* See notes)
  • 1 cup all purpose flour (gluten free, if needed)
  • 1 tablespoon cinnamon
  • 1/4 cup powdered sugar (* See notes)
  • 1-2 tablespoon water

Instruction

  • Preheat the oven to 180C/350F. Line a 9 x 13 inch pan and set aside.
  • In a small bowl, mix together the cinnamon filling and set aside. In another bowl, make your crumble topping. Mix all the crumble ingredients together, until a coarse texture remains. 
  • Prepare the cake. In a large mixing bowl, add your dry ingredients. Then mix in your wet ingredients until combined.
  • Spread half the cake batter into the lined pan. Sprinkle the cinnamon filling all over the top. Carefully pour the other half of the cake batter on top. Evenly sprinkle the top with the crumble topping.
  • Bake the cake for 30-35 minutes, or until a toothpick comes out clean. Once a toothpick comes out clean, remove from the oven.
  • Let the cake cool completely. Once cool, prepare the glaze by whisking together the powdered sugar with water. Drizzle over the top.