Small Batch Vegan Cherry Almond Coffee Cake

0 Preheat oven to 375 degrees F. Line a 8x4 inch loaf pan with parchment paper. 
1 In a medium mixing bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken. 
2 In a large mixing bowl, add the flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined. 
3 In the bowl with the flax egg, add the melted butter, sugar, yogurt, almond milk, apple cider vinegar, vanilla extract, and almond extract. Whisk until well combined. 
4 Add the wet ingredients to the dry ingredients. Stir with a spatula until just combined, don’t overmix. Fold in the cherries. Pour batter into the prepared loaf pan. 
5 To make the crumble, add the flour, sugar, and almonds to a small bowl. Mix with a spoon until well combined. Add the almond extract and melted butter. Stir until a crumble forms. Sprinkle all over the cake batter. 
6 Bake for 30-35 minutes or until top is golden and a toothpick or knife inserted into the cake comes out clean. Let it cool in the pan for 10 minutes. Then lift cake out and place on a wire rack to cool completely. 
7 Make the optional glaze by combining the powdered sugar, milk, and almond extract. Stir until smooth and thick. Add more powdered sugar if you want a thicker glaze or add more almond milk if you want a thinner glaze. Drizzle over cake. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.