• Preheat oven to 350°F (175°C) and prep donut pan.
• Mix the dry ingredients in a bowl — flour, sugar, baking powder, salt, and cinnamon.
• In another bowl mix the plant milk with the vinegar. Let it sit for five minutes to create a vegan 'buttermilk.' Add the melted oil (or vegan butter) and vanilla.
• Combine the wet ingredients into the dry and stir until just combined (don't overmix).
• Spoon or pipe the batter into the donut molds, filling about ¾ full.
• Bake for 12-15 minutes until lightly golden.
• Let cool in the pan for 5 minutes, then transfer to a cooling rack.
• Dip the top of each donut into the icing, let the excess drip off, then return them to the rack to set.

Coffee Glaze

• Brew the Coffee – Make a strong cup of organic coffee and let it cool. You can use espresso for a richer flavor.
• Mix Dry Ingredients – In a bowl, whisk the powdered sugar and salt.
• Add Liquid Ingredients – Stir in the coffee and vanilla extract, mixing well until smooth.
• Adjust Consistency – Add the heavy cream or plant milk gradually to reach your desired thickness. If too thin, add more powdered sugar; if too thick, add a little more coffee or milk.
• Glaze the Donuts – Dip the top of each donut into the icing, let the excess drip off, and place them on a wire rack to set.