Preheat your oven to 180°C (350°F) and lightly grease a silicone or metal donut mold.

In a large bowl, mix the flour, sugar, baking powder, salt, and baking soda.

In another bowl, mix the plant-based milk, melted deodorized coconut oil, apple cider vinegar, and vanilla extract. If the coconut oil is solid, melt it in a double boiler or microwave until liquid before adding to the liquid ingredients. Make sure not to overheat it, as it may become too hot and lose some of its beneficial properties.

Pour the liquid ingredients into the dry ingredients and mix until you have a smooth dough.

Fill each donut mold three-quarters full with the dough, either using a piping bag (easiest) or a container with a pouring spout.

Bake the donuts in the preheated oven for about 12 to 15 minutes, or until they are golden brown and a toothpick comes out clean.

Let the donuts cool in the mold for 5 minutes, then transfer them to a rack to cool completely.

Sift the icing sugar into a bowl to eliminate lumps, resulting in a smooth glaze.

Slowly incorporate the plant-based milk, one tablespoon at a time, mixing until you get the desired consistency. The glaze should be thick enough to adhere to the donuts but fluid enough to dip easily.

Add the spirulina and mix well to achieve a uniform color. The spirulina will provide a natural color without the use of artificial colorants.

Once the donuts have completely cooled, dip the top of each donut in the glaze.

Place the glazed donuts back on the rack and optionally, decorate them before the glaze hardens.

Store the donuts in an airtight container at room temperature to keep them fresh.

They are best consumed within 24 hours.