Coffee cake has always felt like the kind of bake that belongs on a Sunday morning table, and this version delivers all of that warmth and comfort without a single animal product in sight. The secret to getting the texture right lies in a simple flax egg — ground flaxseed stirred with water until it thickens into a gel — which binds the batter just as effectively as a conventional egg would. A splash of apple cider vinegar reacts with the baking soda to give the crumb a tender, slightly fluffy lift that you genuinely wouldn't guess was dairy-free. The real showstopper is the streusel: cold vegan butter worked into brown sugar, flour, and cinnamon until it forms those irresistible pea-sized clumps that bake up golden and crisp on top. Dairy-free milk and melted vegan butter keep the cake itself moist and rich, so every square has that classic buttery flavor without compromise. It bakes up in a single 8×8 pan and cuts into 9 generous squares, making it an easy option for a weekend brunch or a casual afternoon treat. Serve it warm straight from the pan or at room temperature — either way, it disappears fast.
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Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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