Lemon Coffee Cake {Vegan}

• FOR THE CAKE:
• *Dry Ingredients*
• 2 C All Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• -
• *Wet Ingredients*
• 1/3 C Vegan Margarine such as Earth Balance Buttery Sticks
• 1 C Sugar
• 1/4 C Silken or Soft Tofu blended or whisked until very smooth (if you decide to use an alternate egg-replacer here, use the equivalent to 1 egg)
• 1 Tbl Meyer Lemon Zest
• 1/2 C Meyer Lemon Juice
• 1/2 C Almond Milk
• 2 Tbl Apple Cider Vinegar
• -
• FOR THE STREUSEL TOPPING:
• 1/3 C Sugar
• 1/2 C All-Purpose Flour
• 1 Tbl Meyer Lemon Zest
• 1 Tbl Meyer Lemon Juice
• 2 Tbl Vegan Margarine such as Earth Balance Buttery Sticks, melted
• pinch of Salt

1. Preheat oven to 350 degrees.
2. Prepare a non-stick cake or springform pan with cooking spray. Set aside.
3. Prepare the "buttermilk" mixture by combining the almond milk and apple cider vinegar. Stir to combine and set aside.
4. Whisk together dry ingredients in a medium bowl.
5. Meanwhile, add the softened vegan margarine and sugar to the bowl of an electric mixer and beat until fluffy and combined.
6. Zest the lemons, 1 Tbl for both the batter and the topping. Set aside.
7. In the bowl of the electric mixer, add the whisked silken or soft tofu and 1 Tbl of lemon zest. Beat until combined.
8. Add 1/3 of the flour mixture, followed by the lemon juice and beat just until incorporated.
9. Follow with another 1/3 of the flour mixture and then the buttermilk mixture and beat just until incorporated.
10. Lastly, add the remaining flour mixture. Mix just until incorporated. Do not overmix.
11. Spoon mixture into prepared pan.
12. To prepare the streusel topping, combine all ingredients and using your fingers, crumble evenly over the batter.
13. Bake for 35-40 minutes or until a toothpick inserted comes clean. Do not overbake.
14. Allow to cool for 20 minutes in the pan before removing to cool completely.