Vegan Coffee Cake

Preheat the oven to 350℉. Grease a 9x9 inch nonstick baking pan with a teaspoon of avocado oil, and then set aside.
To prepare the cinnamon crumble - Mix together the coconut sugar and cinnamon powder in a small bowl and set aside.
Sift the all-purpose flour in a medium-large size mixing bowl. Then add the remaining dry ingredients, and give it a good mix.
In a separate bowl, whisk all the wet ingredients together, except the apple cider vinegar.
Pour the wet ingredients in with the dry ingredients while whisking till everything is incorporated and well combined. Lastly, add the apple cider vinegar and give the batter another quick whisk.
Note: I prefer using an electric whisk for this task.
Next pour half the batter into the prepared baking pan. Evenly sprinkle half of the prepared cinnamon crumbs (save the other half for the top). Drizzle a tablespoon of the melted vegan butter.
Then carefully layer over the other half of the batter. Evenly sprinkle over the remaining cinnamon crumbs. Drizzle the remaining tablespoon of the melted vegan butter.
Bake for 40-45 minutes or till toothpick inserted in the very middle of the cake comes out clean. Then remove from oven and let it cool down completely.
Optional - Meanwhile, prepare the glaze by whisking together the powdered sugar and water. Once the cake cools down, then drizzle the glaze over the top before serving.
Serve a slice with a hot cup of coffee.