As this takes a while to make, I've found preparing the batter the night before and baking in the morning is easiest for those quick mornings.
Ingredients
For the Cake:
1½ c. earth balance, softened
⅔ cup packed light brown sugar
1 c. white sugar
6 tsp. energ egg replacer + 8 Tbs. warm water
2 Tbsp. vegetable oil
3 tsp. vanilla extract
4 c. all purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp .salt
⅔ c. So Delicious plain yoghurt
⅔ c. almond milk
For the Streusel:
1 c. all purpose flour
1 c. packed light brown sugar
1 ¼ tsp. cinnamon
½ c. earth balance, softened
For the Cinnamon Sugar:
⅓ c. light brown sugar
¾ tsp. ground cinnamon
Instructions
Preheat oven to 325 degrees F.
Make topping by combining the flour with the brown sugar and cinnamon in a medium bowl. Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.
Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.
In an electric mixer, cream the butter and sugars for 1 minute. Add the egg replacer, oil and vanilla and mix until fluffy. Add the yoghurt and milk and mix well.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Combine this dry mixture with the wet mixture and mix well.
Spoon half the mixture in a greased bundt pan. Sprinkle cinnamon sugar along with half of the streusel topping over the batter and pat it down into the batter. Spread the rest of the batter over the cinnamon-sugar.
Sprinkle on the streusel topping evenly over the batter.
Bake for 65 to 70 minutes or until the edges just begin to turn light brown.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2013/12/13/vegan-cinnamon-coffee-cake/