Preheat oven to 350ºF
In a small bowl combine the almond milk and apple cider vinegar. Let it curdle. Combine dry ingredients in a large bowl. Add all of the wet ingredients to the dry mix including the vegan buttermilk.
Using a pasty brag, fill your nonstick donut pans halfway and bake for 10-12 minutes for mini donuts or until a toothpick comes out clean and they aren't so shiny on top.
Once done, remove from the oven and immediately flip the pan onto a wire cooling rack.
Option 1: Coat them in cinnamon sugar when still hot.
Option 2: Dip them in a glaze of powdered sugar and almond milk once cool.