For the cake:
vegan margarine and flour for the pan
1 3/4 c. all-purpose flour
1 c. sugar
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
a 6-oz. container of plain vegan yogurt (although, honestly, I've used lemon-flavored vegan yogurt, and it worked fine...I'm sure other fruit-flavored yogurts would be fine.)
1 egg (or if you want this cake to be vegan, try using Ener-G's Egg Replacer)
1 t. vanilla or almond extract
1/2 c. canola oil
For the topping:
1/4 c. chocolate chips (and, hey, nothing's stopping you from using more, right?)
1/4 c. all-purpose flour
2 T. brown sugar
2 T. granulated sugar
1/4 t. ground cinnamon
2 T. vegan margarine (I like Earth Balance vegan margarine.), cold
1/3 c. chopped pecans
To make it happen:
Preheat the oven to 350 degrees Farenheit. Grease an 11-inch x 7-inch (or 11-inch x 8-inch) baking dish with vegan margarine. Put a handful of flour in the pan and shake it around so that the butter is coated with flour (discard any remaining flour in the pan).
In a large mixing bowl, combine the cake-ingredients flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, combine the yogurt, egg (or egg replacer), and vanilla/almond extract. Add the yogurt mixture and the canola oil to the flour mixture. Stir until well-blended, and pour into the prepared pan, spreading evenly over the bottom of the dish.
Sprinkle the chocolate chips evenly over the batter. In a small bowl, mix the topping-ingredients flour, brown sugar, granulated sugar, and cinnamon. Cut the cold vegan margarine into small chunks. Using your fingers, mash the margarine chunks into the flour-and-sugar mixture so that the mixture becomes crumbly. There should be no visibly powdery ingredients left, no trace of flour or sugar. Mix the chopped pecans into the crumbles, then spread evenly over the cake batter.
Bake 35-40 minutes.
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