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1
Preheat the oven to 325F.
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2
Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
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3
To make the crumb topping, whisk together the flour mix, xanthan gum, and salt.
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4
Add the light brown sugar and cinnamon and whisk again.
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5
Add the chilled shortening, and using a pastry blender or two knives, blend until you have a pea-sized crumb.
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6
Set aside.
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7
To make the cake, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
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8
Set aside.
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9
Combine the vegan yogurt and cider vinegar.
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10
Set aside.
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11
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, egg replacer, and vanilla.
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12
Beat on medium speed for about 2 minutes, or until light and fluffy.
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13
Add the flour mixture in three parts, alternating with the yogurt, beginning and ending with the flour.
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14
Beat until just combined, scraping down the sides of the bowl as necessary.
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15
Spoon the batter into the prepared pan, smoothing out the surface.
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16
Sprinkle the crumb topping evenly over the top, using your fingers to clump some of it together into larger crumbs (think bakery aisle crumb coffee cake).
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17
Bake in the center of the oven for 45 minutes, or until the top is golden and the cake springs back when touched lightly.
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18
Let cool in the pan on a cooling rack for about 15 minutes.
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19
Invert the cake onto a large plate, cover with a cooling rack, and reinvert onto the rack crumb-side up.
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20
Let cool completely.
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21
Sift the confectioners sugar over the top, and cut into squares.
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22
Store tightly covered at room temperature.
