Preheat the oven to 350°F (180°C, or gas mark 4).

Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.

In a medium-size bowl, combine the vinegar and soy milk.

It will curdle and become like buttermilk.

In a small-size bowl, combine 1 teaspoon of the cinnamon with 3 tablespoons (36 g) of the Sucanat.

Set aside.

In a large-size bowl, combine the oats, flour, remaining 1½ teaspoons cinnamon, remaining 5 tablespoons (60 g) Sucanat, baking powder, baking soda, cornstarch, and salt.

Add the oil, vanilla, and applesauce to the buttermilk mixture and stir to combine.

Fold the wet ingredients into the dry ingredients, being careful not to overmix.

Pour half of the batter into the prepared pan.

Sprinkle half of the cinnamon-sugar mixture evenly over the batter.

Pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture evenly over the batter.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan on a wire rack for about 15 minutes before transferring to the rack to cool completely.