Preheat oven to 350 degrees F and prepare 8×8 pan by greasing with vegan butter or lining with parchment paper.

In a small bowl, combine streusel ingredients with a fork until crumble forms. Set aside.

In a separate bowl, stir together soy milk and apple cider vinegar to make vegan buttermilk. Set aside.

In a separate bowl, combine ground flax meal and water to make flax egg. Set aside.

In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, light brown sugar, and organic cane sugar. Stir to mix.

In a separate bowl, mix pumpkin puree, prepared vegan buttermilk, flax egg, and vegetable oil.

Make a well in the center of the dry ingredients and pour in pumpkin mixture. Gently stir until combined.

Spoon half the batter into prepared pan. Sprinkle with half of streusel. Pour the remainder of the batter into the pan and sprinkle the remaining streusel on top.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

While coffee cake cools slightly, stir together ingredients for the drizzle. Pour drizzle over the still warm coffee cake.

Cut into squares and enjoy!