• Preheat oven to 350 degrees F

Prepare the topping:

• In a medium bowl, combine the coconut sugar, cinnamon and GF flour.
• Using a fork or pastry blender to cut the vegan butter into the dry mixture. The goal here is to end up with a mixture that is a coarse meal (not a ball of dough).
• Add the chopped walnuts.

Prepare the cake:

• Using a hand or stand mixer, cream together the vegan butter, coconut sugar and aquafaba.
• To the butter mixture, add the yogurt, non dairy milk and all dry ingredients. Mix until everything is just combined. This mixture will be a thick batter.
• Pour the batter into a oiled or parchment lined 9" cake pan.

Topping the cake:

• Spread the streusel topping evenly over the batter.
• Use your finger (or the blunt end of a wooden spoon) and poke poke poke! Here you are just pushing some of the topping into the cake. Push straight down (about 15 pokes around the top of the cake should be good).

Baking:

• Bake the cake at 350 F for 35-40 minutes.
• Allow cake to cool for 15 minutes before cutting.