Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other type of oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
Mix well, adding a tiny splash more milk if it's looking too dry
Transfer mixture to the greased donut tin
Bake in oven for around 10 minutes, until risen and an inserted skewer comes out clean
Transfer the donuts onto a cooling rack to cool slightly before applying the glaze
For the glaze:
Melt the coconut oil in a bowl over a saucepan of boiling water or a microwave
Mix in the maple syrup and cocoa powder
Dip the donuts into the glaze one by one and place back on the wire rack to dry
If you wish to decorate them, scatter over freeze-dried strawberries or raspberries, rose petals, desiccated coconut, cacao nibs or crushed pistachios while the glaze is still wet (otherwise they won't stick)
They taste best when fresh but keep covered in the fridge for up to a few days
**You can alternatively use a mixture of coconut oil and dark chocolate
The amount of batter specified in the recipe is the right amount to fill the whole of the donut tin I used, but if you have some leftover batter you can put them into cupcake cases and use it to make cupcakes - just remember to adjust the cooking time accordingly.
I used a mini donut tin, but if you have a large donut tin, that will work too - just remember to adjust the cooking time accordingly.
If you don't have a donut tin, this batter can be used to make cupcakes - just remember to adjust the cooking time accordingly.