Ingredients
Method
- Preheat the oven to 350°F. Grease a 9"×13" pan.
Make the cake:
- Whisk together the milk and vinegar. Set aside to curdle.**
- In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Add the sour cream, oil, vanilla, and milk mixture to the flour mixture. Beat until combined.
Make the cinnamon streusel:
- In a separate bowl, add the ingredients for the cinnamon streusel.
- Use a fork or pastry cutter to cut the butter into the other ingredients. You should end up with a sand-like texture.***
Make the drizzle:
- In a small bowl, whisk together 3/4 cup powdered sugar and 2 tsp nondairy milk.
- If you feel that the icing is too thick, whisk in more nondairy milk in 1/2 tsp increments until you reach the desired consistency.
Assemble the cake:
- Spread ~half of the batter around the bottom of the prepared pan. Sprinkle ~half of the topping so that it evenly covers the batter.
- Spread the remaining batter evenly over the topping. Finally, evenly sprinkle the rest of the topping.
- Bake in the preheated for 30-35 minutes, until a toothpick comes out clean or with only crumbs.
- Once the cake cools (it can still be a bit warm – it’s delish warm or room temp), drizzle the icing over the cake, slice into ~20 pieces, and serve!
Notes
*Measure your flour using this spoon and level method. If you don't, you could be packing in the flour, leading to a dry cake.
**We find that soy milk curdles the best. However, if you use a different nondairy milk and find that it doesn't curdle very well, don't worry too much - it should still turn out just fine!
***If you're struggling to get the ingredients to mix, it may be easier to use your hand to combine.