Method

• Preheat oven to 350°F (177°C) and grease a 9" round cake pan or line with parchment paper.
• Prepare the crumb topping: Mix the flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt together in a medium bowl. Pour in melted vegan butter. Using a fork gently mix just until crumbs form and there are no dry bits. Set aside.
• Prepare the cake: Whisk together the flour, baking powder, baking soda, salt and granulated sugar.
• Make vegan buttermilk. Combine vegan milk with apple cider vinegar. Set aside.
• Mix the canola oil, vegan yogurt, vanilla extract and vegan buttermilk in a large bowl.
• Pour the flour mixture into the wet ingredients. Use a spatula to fold together until just combined, careful not to overmix.
• Spread batter into prepared baking pan. Top with chopped apples. Sprinkle over crumb topping.
• Bake for 50-55 minutes. Baking times vary so keep an eye out. The coffee cake is done when a toothpick comes out clean.
• Cool on a wire rack. Allow 30-40 minutes before serving.
• Whisk together icing ingredients and drizzle over cooled coffee cake.
• Cover leftover cake tightly at room temperature for 3 days or store in the refrigerator for 5 days.