Pre-heat oven to 350F.

In a small bowl mix together almond milk and apple cider vinegar and set aside for 10 min to curdle, this will create your homemade vegan buttermilk.

Next in a large mixing bowl add in your wet ingredients; maple syrup, egg, coconut sugar, vanilla, coconut oil, your vegan buttermilk and blend with a hand mixer until smooth.

Next, sift in your dry ingredients; flour, baking powder, baking soda, cinnamon, salt and fold in with a spatula until combined ( don’t over mix). Lastly, fold in your shredded apple.

In a well greased donut pan (I use coconut oil) spoon in about 2 heaping tbsp. of batter into each donut mold and smooth out surface with a spatula or finger.

Bake in the oven for 12 min or until a toothpick comes out dry.

Once ready take out of the oven let sit for 5 min and then transfer to a wire rack to cool for another 10 min before icing.

In a medium bowl using your hand mixer, blend together the coconut butter, maple syrup and vanilla until smooth.

Next, while mixing on low slowly add in 1-2 tbsp of almond milk until you’ve reached your desired consistency.

Spread the icing onto your slightly cooled donuts with a butter knife or drizzle it on like I did with a squeeze bottle.