Apple Cinnamon Coffeecake

Cake:

1 1/2 cups all-purpose flour 

2/3 cup granulated unrefined sugar (evaporated cane juice)  

1 1/2 teaspoons baking powder 

1 1/2 teaspoons ground cinnamon 

1/2 teaspoon sea salt 

3/4 cup rice milk

2 tablespoons vegan butter, melted

1 teaspoon vanilla extract 

1 tablespoon flaxmeal mixed w/ 3 tablespoons warm water 

1 cup diced peeled Granny Smith apple (about 1 apple)

Streusel:

1/4 cup packed unrefined brown sugar 

2 tablespoons all-purpose flour 

1/2 teaspoon ground cinnamon 

2 tablespoons chilled vegan butter, cut into small pieces

Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and flaxmeal mixture, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.  To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving.