1

Preheat oven to 350 degrees. Oil a cake pan or set with parchment paper.

2

Combine almond milk and apple cider vinegar in a small bowl and set aside

3

In a large bowl, stir the gluten free flour, baking powder, salt and 1 cup coconut sugar, combine.

4

Add the rest of the wet ingredients (melted coconut oil, unsweetened applesauce and vanilla) to the dry ingredients and add in the small bowl of milk and apple cider vinegar – mix to combine.

5

Pour half the batter into the cake pan.

6

In a small bowl, mix together 1 ½ cups coconut sugar, cinnamon and vegan butter to make your streusel topping.

7

Sprinkle half the topping over the first half of the batter in the pan, then pour the rest of the cake batter on top followed by the rest of the streusel topping.

8

Bake for 40 minutes.

9

Let cool before slicing.

10

Substitutions: If you have a nut allergy, you can substitute the almond milk for regular milk or any other non-dairy milk. If you don’t have a gluten allergy, you can use regular flour. You can substitute coconut oil for olive oil or avocado oil. If you don’t want it to be vegan, you can substitute the vegan butter for regular butter.