Vegan Baked Cranberry Citrus Doughnuts

Preheat oven to 350 degrees, grease doughnut pan, and set aside.

Into a mixing bowl, add vegan egg replacer and water. Whisk until smooth and slightly thickened, approximately. Set aside.

Combine milk with apple cider vinegar and whisk. Set aside a few minutes to curdle. Add almond extract, and set aside.

Into a separate bowl, whisk flour, sea salt, sugar, and baking powder. Into a large bowl or stand mixer, add dry ingredients, then add cider-milk mixture, orange juice and zest, oil, and egg mixture. Continue to mix. Beat and scrape down side of bowl as needed. Once combined, mix in dried cranberries.

Into greased pan, transfer batter, carefully filling each doughnut well approximately ¾ full. Bake 20 to, or until toothpick inserted comes out clean and doughnuts are golden brown. Remove from pan and allow to cool in pan on a wire rack for. Invert doughnuts onto wire rack and let cool before glazing.

For the glaze, into a small bowl, whisk together powdered sugar and orange juice until smooth. Place wax paper under wire rack to collect drippings for easy cleanup. Dip top of each doughnut into icing, transfer to wire rack, and lightly top with orange zest. Let set. Serve immediately.