2 1/2 cups of all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cups brown sugar
1/2 cup of white sugar
3/4 cup of coconut oil, softened
1 cup of soy milk
1 tsp apple cider vinegar
2 tsp vanilla extract
1/2 cup of brewed coffee
1/3 cup of vegan yogurt
1/2 cup of powdered sugar
1 tsp of soy milk
1/2 tsp vanilla
Preheat oven to 350°F.
In a large bowl, combine flour, cinnamon, baking soda, baking powder, salt, coconut oil, brown sugar, and white sugar. Use two forks or your fingers to work the dough into a crumbly mixture. Don't overmix.
Reserve 1 1/4 cups of this crumb mixture.
In another bowl, combine the milk with apple cider vinegar, vanilla extract, coffee, and yogurt. Stir, then add to the remaining dry crumb mixture. Fold these together gently, until combined.
Grease a non-stick 9″ round pan and pour in the cake batter. Take the crumb mixture and sprinkle on top.
Bake for 60 minutes. A toothpick should come out clean when inserted in the centre.
To make the icing, just whisk together powdered icing sugar, vanilla extract, and nondairy milk.
Allow the cake to rest until cool and then drizzle icing across the cake.