Step 1

In a large jug, combine the soy milk with the apple cider vinegar, stir and set aside to create the vegan buttermilk.

Step 2

Combine all of the dry ingredients in a large mixing bowl: buckwheat flour, brown sugar, baking powder, salt, vanilla powder.

Step 3

Add the smashed banana and melted vegan butter to the vegan buttermilk and stir thoroughly.

Step 4

Gently pour the wet ingredients into the bowl with the dry ingredients and stir to combine.

Step 5

Add the dough to a greased doughnut tray and bake at 180ºC for 10 minutes. Let them cool down entirely before adding the glaze.

Step 6

Combine the ingredients for the glaze: soy milk, butter and icing sugar and cover your doughnuts in the glaze. Let it sit for 15–20 minutes, then add the melted vegan chocolate to decorate. Top with flaked almonds and either serve directly or let them sit for the chocolate and icing to dry before serving.