Step 1

Preheat oven to 180 degrees Celsius. Grease 2 medium sized donut pans with olive oil and set aside.

Step 2

Add the almond meal and coconut sugar to a large mixing bowl. Into the bowl sieve the buckwheat flour, tapioca starch and baking powder and whisk to combine.

Step 3

Crack the eggs into a small bowl and whisk. Set aside.

Step 4

Add the coconut oil to a small saucepan on a medium heat to melt. Once melted, add the plant-based milk and vanilla extract and whisk to combine. Remove from the heat.

Step 5

Make a well in the dry ingredients and pour the milk mixture in.

Step 6

Mix through slightly and then add the whisked egg and whisk through completely (this is so the hot liquid doesn't cook the egg).

Step 7

Spoon the mixture into a well-oiled donut pan. Make sure the mixture doesn't go above the centre "hole" otherwise there will be no hole in the donut once cooked.

Step 8

Bake for 12 minutes or until the donuts spring back when gently pushed down. Be careful not to overcook (mixture will go golden brown - if you let them cook until golden brown they will be too dry). Once removed from the oven, allow to cool in pan for about 5 minutes and then turn onto a cooling rack.

Step 9

To make the glaze, sieve the icing sugar into a bowl. Add the milk and lemon juice and whisk to combine.

Step 10

Dunk each donut face side down into the glaze and then place onto a plate or wire rack.