See below full post for a step-by-step breakdown of the process with images.
This cinnamon streusel vegan cake recipe is really no different from making a crumble topping. The key is to use your hands a little as possible as they’ll warm up the vegan butter which, in turn, will activate the gluten in the flour. I like to use a pastry cutter or pair of knives to chop the ingredients together until you have a crumbly, sandy mixture.
Once you’ve made the streusel, set it aside and make the cake batter. You’ll be using psyllium husks as your egg replacement, which thicken and turn gelatinous when mixed with water (much like flax seeds but with a much weaker flavour). Combine the psyllium husks with the wet ingredients, before mixing into the dry ingredients.
Layering the Batter
In a greased, lined cake tin put half of your cake batter. Top it with half of the streusel. Repeat the process until you’ve used all the batter and the streusel. The aim is to end up with two distinct layers of cake, separated by a sweet, cinnamon rich layer.
Once the batter is layered, it’s ready for baking. Place in the oven for at least 50 minutes at 170c. Once baked, a skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and allow to cool completely before drizzling with the vanilla icing.