Cinnamon Streusel Vegan Cake Recipe

To Make the Streusel

1. Preheat the oven to 170c. Grease and line a 22cm spring-form cake tin and set aside.
2. In a medium bowl, place all the streusel ingredients. Using a pastry cutter or two knives, chop all the ingredients together as though you’re making a crumble topping. Continue chopping until you have a rather lumpy, sandy mixture. Set aside.

To Make the Cake

1. In a small bowl, combine the psyllium husks with 3 tbsp of water. Set aside to thicken.
2. In a medium bowl, combine the plain flour, sea salt and the baking powder. Set aside.
3. In a separate medium bowl, combine the remaining cake ingredients. Whisk well until smooth. 
4. Add the flour mixture to the wet ingredient mixture and mix together until just combined. 
5. Spoon half of the cake mixture into the prepared cake tin and spread out into a smooth layer. Top with half of the streusel mixture. Follow with the remaining half of the cake batter and top with the remaining half of the streusel. 
6. Place into the pre-heated oven and bake for 50 minutes. After 50 minutes, a bamboo skewer inserted into the centre of the cake should come out clean and the streusel should be golden brown. Remove from the oven and allow to cool completely. While cooling, make the icing. 

To Make the Icing

1. In a small bowl, whisk together the icing sugar, vanilla bean paste and the plant milk. 
2. Once the cake is fully cooled, drizzle all over with the icing, slice and serve.