Method (streusel)

1. Preheat the oven to 180°C fan and line a 32cm rectangular baking tin with grease proof paper. Set aside.
2. In a bowl, sift the flour, sugars and cinnamon. Stir to combine.
3. Melt the butter in a microwave or on the hob. Pour into the dry ingredients and mix this together with a fork. You want to use a fork as this will break up the mixture into clumps / streusel. Set aside.

Method (cake)

1. In a medium sized bowl, sift the flour, sugar, baking powder and fine coffee granules. 
2. In a separate bowl add in the dairy-free milk, oil, vanilla and apple sauce. Whisk to combine.
3. Pour the wet into the dry and mix to combine into a smooth cake batter (don’t over-mix!).
4. Pour half of the cake batter into the tin and spread out into an even layer using the back of a spoon or off-set spatula. 
5. Sprinkle half of the streusel mixture over the batter, in a thick, even coating. Pour over the remaining cake batter, spread out, then top with the remaining streusel. 
6. Place in the middle of the oven and bake for 45-50 minutes. You will know the cake has fully baked when a skewer or toothpick inserted into the middle of the cake comes out clean and it’s springy to the touch. At any moment the streusel looks like it’s burning, lightly cover the top of the cake with some foil to prevent browning, but this shouldn’t happen though.
7. Once baked, remove from the oven and allow the cake to cool in the tin for at least 30 minutes before carefully lifting it out of the tin and transferring to a wire rack.

Method (drizzle)

1. In a small bowl, sift in the icing sugar and add in a teaspoon of dairy-free milk in at a tine until you have a smooth, thick but runny consistency icing.
2. Drizzle this over the top of the entire cake. Leave it for 10 minutes to set.
3. Use a sharp, serrated knife to cut the cake into squares and serve!