Vegan Lemon Coffee Cake

Ingredients:
For the cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup non-dairy milk (such as almond milk or soy milk)
1 tsp apple cider vinegar
1 cup fresh blueberries
1 cup fresh raspberries
For the streusel topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup vegan butter, melted
1/2 tsp cinnamon
Instructions:
Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan with cooking spray or vegan butter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the vegetable oil, lemon juice, lemon zest, non-dairy milk, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the blueberries and raspberries.
To make the streusel topping, mix together the flour, sugar, vegan butter, and cinnamon in a small mixing bowl.
Pour the batter into the prepared cake pan and sprinkle the streusel topping evenly over the top.
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve the coffee cake as desired. Enjoy!