Adapted from the EpiFamily blog:

• 1 cup coconut milk + 1 Tbsp. white vinegar or lemon juice
• 1 Tbsp. flaxseed meal + 3 Tbsp. warm water
• 1 cup Bob’s Red Mill gluten-free flour
• 6 Tbsp. sugar
• ¼ tsp. cinnamon
• 1 tsp. baking powder
• ½ tsp. vanilla extract
• 1 Tbsp. Earth Balance Butter Substitute (dairy-free, soy-free)

• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 8 Tbsp. coconut milk

• ¾ cup Enjoy Life Chocolate Chips
• 3 Tbsp. Earth Balance Butter Substitute (dairy-free, soy-free)
• ¼ tsp. vanilla extract
• 1 Tbsp. honey

Preheat the oven to 325 and grease the donut pan. In a small bowl combine the coconut milk and vinegar (or lemon juice) and let stand for 10 minutes.

In another small bowl combine the flaxseed meal and warm water and let stand for a couple minutes.

In a large bowl, mix the flour, baking powder, cinnamon and sugar. Add the melted butter, flaxseed meal mixture and 6 TBS of the rice milk/vinegar mixture. Whisk until well combined, but still thick.

Place the mixture into a freezer bag and pipe it into the donut pan. Bake for 8-12 minutes. If they spring back when you press on them, then they are done. Allow the donuts to cool slightly before removing them from the pan.

Mix the powdered sugar, vanilla extract and coconut milk until you reach the desired consistency. Whisk until smooth. While the donuts are still slightly warm, coat them in the glaze to seal in the moisture.

Add the chocolate chips and butter. Microwave for 1 minute and stir until all the chocolate has melted. Add the vanilla and honey. Mix until well combined. If the sauce is too thin, add more chocolate.

Dip the top of the donut into the chocolate frosting and add sprinkles.