Vegan Raspberry Coffee Cake

0 Preheat the oven to 350 degrees F. Line and grease a 9 inch spring form pan. 
1 First, make the crumble. In a medium mixing bowl, add the flour, brown sugar, and cane sugar. Mix with a spoon. Add the melted butter and vanilla extract and stir until everything is evenly combined and a crumble forms. Set aside. 
2 Make the flax egg in a small bowl. Add the ground flaxseed and water and mix until well combined. Set aside for 5 minutes to thicken. 
3 In a mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine. 
4 In the bowl of a stand up mixer (I used my KitchenAid), add the softened butter and sugar. Mix with the paddle attachment for 1 minute. Add the vanilla and almond extracts, flax eggs, sour cream, apple cider vinegar, and soy milk. Mix until well combined. 
5 Slowly add the dry ingredients (I did it in 3 parts) and mix until just combined. Don’t over mix. 
6 Toss your fresh raspberries in 1/2-1 Tbsp of cornstarch or flour. Then add the raspberries to the batter (I saved a few for the top) and fold it in with a spatula. 
7 Pour batter into the prepared pan and sprinkle on some of the leftover raspberries on top. Evenly sprinkle all the crumble over the top of the batter. Bake for 60-70 minutes (mine took 70 min). Poke the cake with a knife or a skewer to test if it is done. If it comes out clean with just a few crumbs, it is done. Let it sit in the pan for 15 minutes. Remove cake from the pan and cool completely. 
8 Once the cake is cooled, make the glaze. Add all the glaze ingredients in a bowl. Whisk until well combined and smooth. If it is too runny, add more powdered sugar. If it is too thick, add a 1 tsp more of milk. Drizzle on top of the cake. Slice and enjoy! 
9 Store leftover cake in an airtight container on the counter for up to 3 days.