For the cake, preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil (see note). Stir the almond milk and vinegar together and set aside for about 5 minutes. Now stir in oil and sugar until combined then add vanilla, salt, soda and orange zest. Fold in flour just until there are no lumps. Fold in nuts, berries and white chocolate, then divide batter into prepared pan. Crumble the streusel topping over batter.
Bake for 25 -35 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
My favorite tool for baking muffins are reusable silicone cupcake liners (link below recipe). They are a lifesaver when it comes to sticking and going through tons of paper liners. I use them all the time.