Instructions
Step 1
In a medium bowl, combine all the ingredients for the topping. Refrigerate until ready to use.
Step 2
Preheat oven to 350°F. Grease a 9x9-inch pan with coconut oil. Flour the pan, shake the excess. Set aside.
Step 3
In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed. Add the egg substitute and beat until well combined.
Step 4
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture, alternately with the coconut yogurt. Mix until just combined.
Step 5
Add half of the batter into the prepared pan. Evenly sprinkle half of the topping mixture. Cover with the remainder of the batter and top with the rest of the topping.
Step 6
Bake for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow the cake to cool for 15 minutes. Cut into 16 squares. Prepare the icing by mixing all the ingredients together until smooth. Drizzle icing over coffee cake and serve.
