Preheat the oven to 180°C and lightly spray a doughnut pan with cooking oil.

In a small bowl, add the vanilla almond milk and vinegar and mix. Set aside. In a medium size bowl add flour, baking powder, spices and salt and mix gently with a whisk to combine. In a large bowl, whisk together brown sugar, melted coconut oil and vanilla.

Add the milk mixture to the sugar and coconut oil and whisk to combine. Slowly add in the dry ingredients bit by bit, whisking in between each addition until the batter is smooth.

Pour batter into a large piping bag or ziplock bag and cut off the tip. Pipe the batter into the doughnut pan ensuring each hole is only half full.

Place in the oven and bake for 8 minutes or until the tops spring back when lightly touched. Let cool in the pan for 2 minutes and turn out onto a wire rack to cool completely.

Make the glaze. Mix together the coconut oil and maple syrup. Add in the icing sugar, a little at a time whisking completely between each addition. Slowly add in the milk to thin the glaze. You want the glaze to be thick but still runny enough to coat the doughnuts.

Dunk the top of each doughnut into the glaze and then place on a wire rack with a piece of baking paper under it to collect any excess glaze that drips off and set aside until the glaze has set. Store the doughnuts in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.