Preheat your oven to 350 degrees.  Spray your donut tin with cooking spray and then set aside.

In a mixing bowl, whisk together the egg and sugar. Add the dairy-free milk, avocado oil, and vanilla extract.  Whisk together.

Add the gluten-free flour blend, baking powder, baking soda, and sea salt.  Stir together.

Using the prepared donut tin, spoon the donut batter evenly into the tin. Using the back of the spoon or your finger, spread the batter evenly in each donut mold and smooth the batter as best as possible.

Bake the donuts for 20 minutes.  Remove them from the oven when they’re perfectly golden brown.  Let the donuts cool either in the donut pan or for quicker cooling, remove them from the donut tin and place on a cooling rack.

In a mixing bowl combine the flax meal and warm water.  Stir them together then let it sit for 2-3 minutes to thicken.  Once it’s thick (resembling egg whites) add the sugar, avocado oil, dairy-free milk, and vanilla extract. Stir again.

Continue to steps 3-5 (above)

In a mixing bowl combine the powdered sugar, coconut cream (the thick part of the canned coconut milk), vanilla extract, and dairy-free milk (starting with 2 tablespoons).  Using either a spoon or an electric handheld mixer, mix the frosting together. You’ll want to stir slowly at first so the powdered sugar doesn’t fly everywhere.

If the frosting is too thin, add ¼ cup of powdered sugar at a time to get the right consistency. If the frosting is too thick, add 1 tablespoon of dairy-free milk at a time to get the right consistency.

Using the back of a spoon or a butter knife, frost the cooled donuts.  While the frosting is still soft dip in a bowl of sprinkles (if using). Let the frosting set and then serve!