1/2cupvegan sour creamcan sub vegan plain yogurt or vegan plain cream cheese
1/2cupcanola oil
1/2tbsp vanilla extract
Cinnamon Streusel Topping
1/2cupflour*
1cupbrown sugar
1tbspcinnamon
1/4cupvegan buttercold and cubed
Drizzle
3/4cuppowdered sugar
2+tspnondairy milkmore or less depending on consistency
Instructions
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.