This is a tasty dessert with a crumbly texture and sweet coffee flavor. Serve it up for brunch or dessert (or both!).
Preheat oven to 350°F.
In a large bowl, combine flours, 1 1/2 teaspoons of cinnamon, baking soda, baking powder, sea salt, brown sugar, and granulated sugar. Then using a pastry blender, cut in the coconut oil until a crumbly mixture is formed. Do not over mix. You could also use your fingers to combine this but using a pastry blender will prevent the coconut oil from melting too much. You want small pieces of oil to remain solid in this mixture. You could also use vegan margarine or butter instead of coconut oil.
Reserve 1 1/4 cups of this crumb mixture. Add in another 1/2 teaspoon of cinnamon to this portion and set aside. This will be your cake topping.
In another bowl, combine the nondairy milk with apple cider vinegar, vanilla extract, coffee, and coconut yogurt. Stir to combine well, then add to the remaining dry crumb mixture. Fold these together gently, without over mixing, until combined.
Pour the cake batter into a non-stick 8 1/2" to 9" spring form pan. Take the crumb mixture and evenly spread out on top out to the edge of the pan.
Bake for 60 to 70 minutes. A toothpick should come out clean when inserted in the centre.
Allow the cake to rest for 10 minutes. Remove the outside of the spring form pan and allow the cake to cool for another 20 minutes before adding the vanilla drizzle on top.
To make the icing, just whisk together powdered icing sugar, vanilla extract, and nondairy milk. Drizzle it across the cake in a criss cross pattern or however you desire! Store left over cake in an air tight container or covered in plastic wrap at room temperature to keep it soft.