3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1-1/4 cups non-dairy milk (I use soymilk)
1 cup unsweetened apple sauce
1 cup packed light brown sugar
1 cup granulated sugar
7 tablespoons vegan margarine, melted and cooled Topping:
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
1 tablespoon vegan margarine, melted and cooled
1 cup nuts (pecans, almonds, or walnuts) coarsely chopped
Cake:1) Preheat oven to 350 degrees F. Oil or line a muffin tin with baking cups.
2) In a bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk soymilk, applesauce, brown sugar, granulated sugar, and butter together until smooth.
3) Gently fold the soymilk/applesauce mixture into the flour mixture with a rubber spatula until the batter looks smooth and well combined. Spoon the batter into the prepared muffin tin.
Topping:4) To make the topping, mix brown sugar, granulated sugar, cinnamon, and butter together until the mixture resembles wet sand. Stir in the nuts.
Assembly:5) Sprinkle topping evenly over batter. Bake until the tops are golden, about 35 to 40 minutes.