Divide batter evenly between donut tins, filling all the way full. There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size).
*Aquafaba is the "egg" in this recipe. Alternatively, you can try subbing 1 1/2 flax eggs (or 1 small egg if not vegan // amounts as original recipe is written // adjust if altering batch size).
*I've been preferring almond flour over almond meal because it yields a lighter, fluffier (less dense) baked good. But you can try subbing almond meal. Or, if you have a nut allergy, try subbing a 1/2 +1/2 mix of GF flour and oat flour.
*If not gluten-free, sub the GF blend for all-purpose flour. I haven't tested it this way and can't guarantee the results.
*If you don't have donut pans, you can try baking these in a standard muffin tin! Fill slightly more than 1/2 full and bake for about the same amount of time or until a toothpick in the center comes out clean.
*Recipe adapted from my Vegan Gluten-Free Chocolate Cake.
*Nutrition information is a rough estimate calculated without the glaze.