Salted Cinnamon Zucchini Crumb Cake (vegan)

0 Preheat oven to 350 degrees F. Grease a 9 inch springform pan.
1 Make the streusel by adding the flour, brown sugar, and cinnamon to a bowl and mix with a fork. Add the melted butter and mix until a crumble forms. Place in the fridge until ready to use.
2 In a large bowl, make flax eggs by combining the ground flaxseed and water. Set aside for 5-10 minutes to thicken.
3 In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4 In the large bowl with the flax egg, add the zucchini, pure maple syrup, coconut sugar, yogurt, oil, and vanilla extract. Whisk until well combined.
5 Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Be careful NOT to overmix. 
6 Pour batter into prepared pan and evenly top with the streusel/crumb. Bake for 45 minutes until toothpick comes out clean. Let it cool in the pan on a wire rack. 
7 Make the glaze by adding the powdered sugar, cinnamon, almond milk, and vanilla to a bowl. Whisk until smooth and thick. Drizzle over the cake. Sprinkle flaky sea salt on top. Enjoy! Store leftovers in an airtight container on the counter for 3 days. It tastes even better the next day as the flavors develop.