Cinnamon Apple Coffee Cake

Preheat your oven to 350 degrees F. Grease or parchment line an 8x8 baking dish and set it aside.

In a small bowl, whisk together the ground flaxseed and water. Set it aside to thicken for 10 minutes.

In a large bowl, whisk together the plant-based milk, apple cider vinegar, melted coconut oil, vanilla extract, dairy-free yogurt and coconut sugar.

Pour in the ground flaxseed and water and stir once more.

Add the remaining dry ingredients and stir until the batter comes together.

Pour the batter into you prepared 8x8 baking dish and set it aside while you make the crumble topping.

In a small bowl, stir together the crumble ingredients until it resembles course crumbs.

Pour the crumble onto the batter and evenly spread it over the top until you no longer see the batter underneath.

Bake your coffee cake for 65-70 minutes until a toothpick can be inserted and come out clean.

Let your coffee cake cool for at least 20 minutes before removing it from it’s pan and slicing it into 9 squares.