Preheat oven to 375˚.
Mix flour, sugar, cinnamon, allspice, nutmeg, coconut oil (and nuts, if desired) until all flour is incorporated. It should be crumbly, but break up any lumps larger than a dime. Set aside 1 cup of this mixture to be used for the topping.
Mix the remainder of the crumbly stuff with the baking powder, soy milk, and raisins (if desired) to make the batter.
Grease an 8″ nonstick springform cake pan, pour in the batter and sprinkle the topping evenly over it. The mixture won’t take up much of the pan, but it will rise a little during baking.
Bake the coffee cake at 375˚ for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 20 to 30 minutes and then remove the springform part and let it cool further until it is a temperature that is comfortable enough to eat!