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, canola oil and vanilla.

Add the milk mixture to the sugar and canola 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. Using an electric handheld mixer, beat together the vegan cream cheese and butter with the icing sugar. Add a little bit of the milk, a splash at a time, beating completely until the glaze forms. You want it to be thick and shiny. If it gets too thin, add a little more icing sugar.,

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, top with sprinkles 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.