1 tbsp Clear White Vinegar to 1/2 cup of non-dairy milk.
2 tbsp Powdered Buttermilk to 1/2 cup of water.
Home-made Espresso Powder:
Espresso powder can be made by baking a single layer of espresso coffee beans on a cookie sheet at 200°F for 1 hour in the oven. Then grind them in a coffee grinder at the finest setting. Use a sieve to filter out larger particles. Store in an air tight container.
Wisk together the topping ingredients in a small bowl. Set aside.
In medium sized bowl, whisk together flour, baking powder, baking soda, cinnamon and nutmeg.
In a large mixing bowl, combine sugar, eggs, espresso powder, vanilla and oil. Beat well.
Beat in butter milk.
Add blended flour into creamed mixture all at once. Beat until smooth.
Pour the batter into greased 9 inch pan.
Sprinkle the mixture of brown sugar and cinnamon evenly over batter.
Bake at 350 degrees F for 25 minutes or until cake tests done.