• Preheat oven to 350 degrees F. Spray a 9x13-inch pan with baking spray. Set aside.

For the Filling/Streusel Topping

• In a bowl, add flour, both sugars, salt, and cinnamon. Whisk together. Add in melted vegan butter and use a fork to stir until it clumps together like sand, making sure to moisten all the crumbs. Set aside.

For the Cake Batter

• In a large mixing bowl, add non-dairy milk, oil, apple sauce, and vanilla. Whisk together.
• In a separate bowl, add sugar, flour, baking powder and salt. Whisk together.
• Add the dry ingredients into the wet ingredients and carefully fold with a spatula. Do not over mix.
• Into prepared pan, pour half the batter and use spatula to spread out into an even layer. Sprinkle half the streusel filling on top. Spread the remaining batter over the cinnamon filling moving from the center to the edges.
• Top with the rest of the streusel topping and bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool in the pan for 20 minutes before cutting. Cut into 24 pieces (or desired size).
• Store any leftovers in an air tight container until 3-5 days.