3tbspNon-Dairy Milkmore or less, to desired consistency
Preheat the oven to 350 degrees.
Prepare an 8" x 8" baking pan with cooking spray. Set aside.
To make the crumb topping, whisk brown sugar, granulated sugar, cinnamon, and salt together. Add the melted butter using a fork to incorporate, then add the flour. Mix and crumble with a fork. Set aside.
For the cake, whisk the flour, baking soda, baking powder, and salt together. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar together on high speed.
Add the applesauce, vegan sour cream, and vanilla. Beat on medium-high speed until combined.
On low speed, just mix in the dry ingredients until incorporated. Do not over mix. Spread the batter evenly into prepared baking pan.
Toss the chopped apples and cinnamon together in a small bowl until well coated.
Top the batter layer evenly with cinnamon apples. Lightly press into the batter.
Top the apple layer evenly with crumb topping. Again, lightly press into the apple layer so that after baking, everything sticks.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Every oven is different, so keep an eye on it.
Cool at least 20 minutes (or more) before applying the glaze.
Whisk the powdered sugar and almond milk together until smooth. If it's too thick, add more almond milk. Too thin? Add more powdered sugar.
If you can't find vegan sour cream, a thick vegan Greek Yogurt would be the substitute.