Freeze-dried strawberries or raspberries, rose petals, desiccated coconut, cacao nibs, crushed pistachios
For the donuts:
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.
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.