Preheat oven to 160C / 320F. Grease, line and dust with flour a 9.5inch/24cm square cake tin. Make sure the baking paper is overlapping the tin so you can easily lift the cake out.
In a small bowl, mix together flaxseed and boiling water to make a paste. Set aside for later.
In a large mixing bowl, mix together flour, cornflour/cornstarch, sugar, baking powder, cinnamon and salt until combined.
In a measuring jug mix together soy milk and vinegar until it becomes slightly thicker. Add egg replacer, water, oil and vanilla. Mix together well.
Make a well in your flour mix and pour in wet ingredients. Gently mix wet into dry with a whisk until just combined. Don't over mix.
Pour batter into your cake tin. Sprinkle crumble over the top evenly. If you're having trouble with this rub the crumble between your hands over the batter. Make sure to completely cover the batter. Bake for 35 to 38 minutes or until a skewer comes out clean when poked in the middle.
Once out of the oven allow to sit for 10 minutes. Using the excess baking paper life the cake out of the tin and allow to cool.
Gaze with golden syrup and serve with fresh coffee. This cake will keep for 3 to 4 days in an airtight container. TIP: Heat the golden syrup in your microwave so it pours easier.