Preheat oven to 350°F. Combine topping ingredients in a bowl and set aside.
Line the bottom of a 6-inch or 8-inch round pan with parchment paper. In a mixing bowl, mix the coffee cake dry ingredients (flour, sucanat, and baking powder) and set aside.
In a separate container combine the wet ingredients (nut milk, applesauce, aquafaba, vanilla and apple cider vinegar). Pour the wet ingredients into the bowl with dry ingredients and mix with a fork until well combined.
Pour half of the coffee cake batter into the pan. Add half of the topping over the batter. Pour the remaining batter into the pan and then sprinkle the other half of the topping over the batter.
Bake for approximately 25 to 35 minutes or until you can poke a toothpick into the center of the cake and it comes out clean. Let the cake cool for 10 to 15 minutes.