This delicious vegan coffee cake is made with a tender vanilla base, swirled with cinnamon and brown sugar, and topped with a decadent streusel topping. The perfect indulgent treat for enjoying with a big cup of coffee!
Preheat the oven to 350°F and oil the bottom and sides of a 9-inch springform pan.
To make the streusel, stir the flour, brown sugar, and salt together in a small bowl. Add the butter and cut it in using a pastry cutter or a couple of butter knives, until the mixture resembles coarse crumbs. Place the streusel into the fridge to chill.
To make the filling, stir the brown sugar, butter, and cinnamon together in a small bowl, until uniform. Set it aside.
To make the batter, begin by beating the yogurt, sugar, oil, vanilla and vinegar together in a large bowl, using an electric mixer at high speed. Beat the mixture for 1 full minute.
Begin beating in the flour, ½ cup at a time, fully beating in each addition before adding the next. After adding the final ½ cup, sprinkle the baking powder, baking soda, cinnamon, and salt over the flour, then beat everything together, just until mixed.
Pour half of the batter into the prepared pan, distributing it evenly with a spatula.
Sprinkle half the filling over the batter. You can use a spoon or spatula to even it out a bit, if needed.
Spread the remaining batter over the filling, smoothing it out with a spatula.
Sprinkle the remaining filling over the top layer of batter, followed by the streusel topping.
Bake the cake for about 55 to 60 minutes, until a toothpick inserted into the center comes out almost clean, with just a few crumbs attached.
Remove the cake from the oven and transfer it to a cooling rack to cool.
While the cake cools, mix the glaze ingredients together in a medium bowl, adding a bit extra milk if it seems too thick, a bit extra powdered sugar if it seems too thin.
When the cake is cool, run a knife along the outer edge to loosen it from the pan. Remove the cake from the pan, then drizzle it with glaze.
Slice and serve.