This cozy snacking cake layers a tender, cinnamon-scented crumb with a buttery streusel topping that turns golden and crisp as it bakes. A flax egg gives the batter its structure, while dairy free milk and melted vegan butter keep every bite soft and moist without weighing it down. Brown sugar and warm cinnamon get worked into cold vegan butter until they form those irresistible pea-sized clumps that bake up into a crunchy, caramelized top layer. A touch of apple cider vinegar and vanilla rounds out the flavor, giving the cake a subtle tang that balances all that sweetness. It bakes into neat squares perfect for sharing, and it's a solid pick for a wheat free brunch spread or afternoon coffee break.
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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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