Coffee Cake

So my friend dina has awakened my love of cooking again!! Sometimes I get so wrapped up in the day to day ongoings and tiredness that I seem to lack energy when it comes to dinner. While I love cooking and it is actually relaxing to me I rarely take the time to really cook, from scratch and make my own recipes. So as I said eairlier, I have been restored!!! (thanks dina):)
Well one of the things that I miss so much being a vegan is good desserts, creamy, soft, CHOCOLATE!!! well I have been experimenting and I think I have possibly made the perfect coffee cake, it is very finiky but i think it is perfected. So if you have a stormy, raining night this is a perfect recipe to have with some fresh brewed (decaf, since it is night) coffee. The kids and I thoughly enjoyed it. if you want to make it vegan follow recipe or use dairy alternative if you prefer not vegan.
Coffee Cake
3.5 Tbl margarine (without whey or milk)
a little less then 1/3 cup raw sugar
egg replacer for 2 eggs (ener-g egg replacer)
1 Tsp Vanilla
1/3 plus a pinch more cream cheese (tofutti brand)
1 Cup Flour
1/2 Tsp Baking soda
1/2 Tsp sea salt
1 Tsp Baking Powder

Set oven to 350. Mix butter and sugar together, add eggs and vanilla, mix add cream cheese then mix well. Add dry ingredients and place in 9in deep dish pie plate. Make crumb topping and pour evenly over cake. Bake for 30-35 minutes or just until a little browned on top. you want the cake to be a tiny bit gooey inside and it will still cook while in pan. After about 10 min it should be perfect

crumb topping- I don't measure, just go by feel and look and in this order
flour- about a handful and a half
brown sugar- same amount as flour
butter-but not too much start with a little and work in with pastry blender until crumbly
vanilla
cinnamon
I hope you enjoy this as much as I did, and if any of you have vegan friends this would be a welcomed treat:)