Preheat oven to 375 degrees. Line 8×8-inch square baking dish with parchment paper or spray with nonstick cooking spray. Sift together flour, sugar, baking powder and salt. Set aside. In mixing bowl, stir together coconut milk, vinegar, applesauce, oil and vanilla extract. Add flour mixture and mix until combined. Pour cake batter into prepared baking dish. Top with even coat of fresh raspberries.

To make crumb topping, whisk together flour, brown sugar and cinnamon. Add melted shortening and stir with fork until all ingredients combined. With fingers, crumble topping over raspberries. Bake coffee cake for 32-35 minutes, until toothpick inserted in center comes out clean. Let cool in pan 15-20 minutes before serving. Slice and serve.