• Preheat the oven to 350F.
  
• In a bowl, add all the dry ingredients for the cake and give it
  a stir. Then add the wet ingredients and whisk to combine. Set aside.
  
• In a separate bowl, add all the ingredients for the crumb
  topping and mix with a fork or your hands until you get a nice crumbly
  texture.
• Grease a 6.5” x 4” baking dish with avocado oil or
  olive oil, then add half the cake batter. Sprinkle with half the crumb
  topping. Then add remaining batter and sprinkle with remaining crumb
  topping.
  
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  
• Remove from the oven, let cool for 5-10 minutes.
• Make
  the glaze by adding the FlavCity Protein Smoothie to a small bowl and
  add some milk 1 tablespoon at a time, whisking until you reach a thick,
  but pourable consistency.
  
• Drizzle the glaze over top of the coffee cake and enjoy immediately.

Note:
If using FlavCity plant-based protein, be sure to use 1 full scoop for
the cake. But, protein measurement stays the same for the glaze.