Gingersnap Coffee Cake

1 Preheat oven to 350 and line a 9×13 baking dish with parchment paper
2 Place ground flaxseed in a medium bowl with 9 tbsp of water and let sit for 3-5 minutes
3 Combine all dry ingredients in a large bowl and stir to combine
4 Combine the rest of the wet ingredients with the flaxseed and stir to combine
5 Fold wet ingredients into the dry ingredients until batter is well incorporated
6 Pour half the batter in the dish and spread evenly (I slightly wet my fingers and find it easier to press the batter down)
7 In a small mixing bowl combine the topping ingredients and spread half the mixture over the batter
8 Dollop remaining batter over cinnamon sugar topping and gently spread evenly (I do this step with my fingers too)
9 Pour the remaining topping over the batter and place in the oven for 40-50 or until knife comes out clean
10 Keep in fridge for 3-5 days or freeze for up to 3 months