Whisk the flour, brown sugar, cinnamon and salt together in a bowl. Stir in melted Earth
Balance; set aside.
Preheat oven to 350F.
Spray a 9 x 13 baking pan with cooking spray.
Mix soymilk with vinegar; set aside.
Whisk together flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt in
a mixing bowl.
In a separate bowl, whisk together sugars with melted Earth Balance, applesauce, egg replacer and vanilla until smooth.
Alternately, stir the flour and the soymilk into the sugar mixture. Whisk until smooth.
Pour batter into baking pan. Crumble topping over the cake batter, making sure to sprinkle
it evenly over the cake.
Bake 45 to 50 minutes, until a knife inserted in the center of the cake comes out clean.
Nothing complements a steaming cup of coffee, tea or chai like a buttery wedge of cinnamon
coffee cake. Ours is reminiscent of a coffee shop classic redolent with cinnamon, allspice and
nutmeg and topped with a buttery brown sugar crumble. Best of all, it's vegan and sure to make
you the star of your next brunch.
Recipe provided by Earth Balance