Preheat the oven to 350°F and lightly grease a 9 x 13 inch cake pan.
Batter
Combine 1 1/2 cup unsweetened soy milk and 1 tbsp apple cider vinegar. Stir a little, then set aside.
In a large mixing bowl, stir 3 cup all purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 cup granulated sugar with a large spoon until well combined.
To the bowl with the dry ingredients, pour in the milk/vinegar mixture, 3/4 cup canola oil (or melted coconut or avocado oil), 1/2 cup unsweetened applesauce, and 2 tsp pure vanilla extract. Stir until combined. Pour half of the batter into the prepared cake pan.
Streusel and Assembly
In a small bowl, mix 1 1/2 cup brown sugar and 1 tbsp cinnamon together.
Sprinkle half of the cinnamon streusel over the batter in the pan, then spoon on the rest of the cake batter, spreading it gently with a spoon. The batter may not reach the edges or cover all the streusel, and that is okay. Sprinkle with the rest of the streusel.
Bake
Drizzle with 4 tbsp melted vegan butter, then place in the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. The vegan butter may still look wet in places, but it will harden as it cools and add a nice crunch to the cake.
Vanilla Glaze
Meanwhile, whisk 1 cup powdered sugar, 2 tbsp vegan cream (or soy milk), and 1/2 tsp pure vanilla extract together until smooth. Drizzle the glaze over the slightly cooled cake.
Serve with a cup of coffee, if desired, and enjoy!
The glaze is optional.
May substitute a different milk such as coconut, almond, cashew or oat milk.
This recipe makes enough for a crowd, so feel free to cut the ingredients in half and make it in an 8 x 8 inch pan.
Oil free: all applesauce can be used in place of the oil, and the vegan butter drizzle on top can be left out, though the flavor will not be as good.
Gluten free: a quality gluten free all purpose flour should work well. Simply subbing almond or coconut flour will not work.
To make ahead, assemble the cake in the pan without the melted butter on top and keep it covered in the fridge for up to 1 day. Drizzle the butter on top before baking.
Store leftovers covered on the kitchen counter for 2 to 3 days. The streusel won't be as crisp after sitting, but the cake will still be moist.
To freeze, wrap the baked and cooled cake in plastic wrap and foil, then freeze for up to 2 months.