Vegephant!: Strawberry Crumbling Cake (Vegan!)

Today, my brother sent me a text saying, "Can we bake today?" So, right when we both got home, we went into the kitchen, picked out a bunch of ingredients on the fly, made up this recipe with no prior preparation, and somehow... created this AMAZING cake with an extremely unique texture. It's like between a coffee cake and a pound cake--but I wouldn't call it a crumb cake. When my mom was helping me pack up the leftovers of this cake into the fridge, she said the cake kept crumbling; hence, I decided to name this cake the crumbling cake!

Ingredients:

***Use these measurements to make about 12 servings of this dish***

1 cup of (vegan) butter/margarine/shortening
1½ cups of sugar
2 teaspoons of water
1 tablespoon of oil
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ cup of non-dairy milk
1 tablespoon of apple cider vinegar
3 teaspoons of vanilla extract
2 cups of ripe strawberries
½ cup of brown sugar
1 teaspoon of ground cinnamon/cinnamon powder

Method:

Preheat oven to 350°F.
Grease a cake pan with nonstick spray or vegan shortening.
In a separate cup, pour the milk and add in the apple cider vinegar. Do not mix or touch. It will curdle to make a buttermilk-like consistency, which you will use at a later step of the recipe.
In a large bowl, mix the butter, sugar (NOT the brown sugar,) water, and oil thoroughly.
Add the flour, baking powder, and baking soda to the butter mixture and continue to mix.
Once the milk and apple cider vinegar mixture is chunky and smells putrid, stir it gently, and then mix it into the flour mixture. Add vanilla extract at this time as well.
Cut the strawberries into small pieces and fold in to mixture.
Once all parts of the mixture are thoroughly mixed, pour into cake pan and even out.
Sprinkle the brown sugar and cinnamon loosely on top to your pleasing.
Bake for 1 hour, or until fork inserted into the center of the dish comes out dry and clean.
Let loaf cool, and then devour.