No nutritional info available at this time.
Preheat oven to 350F. Spray a donut pan with nonstick cooking spray and set aside.
Combine cake mix, egg, vegetable oil and almondmilk in a large bowl. Whisk together just until smooth.
Transfer cake batter to a large plastic bag and using scissors, snip off once corner of the bag.
Pipe cake batter into prepared donut pan until the well is about half full. Do not overfill!
Bake for 10 to 12 minutes are until an inserted toothpick comes out clean.
Let cool in pan for 10 minutes before removing to a wire rack. Let cool completely before dipping.
Sift the powdered sugar and cocoa powder into a medium bowl.
Slowly add the almondmilk and vanilla extract. Whisk together until smooth.
Too thick? Add additional almondmilk a drop or two at at time. Too thin? Add a little more powdered sugar a teaspoon at a time until desired consistency is achieved.
Dip cooled donuts into the chocolate glaze and top with desired sprinkles and/or toppings. Enjoy immediately. Store leftovers in an airtight container in the fridge.
Courtesy of: Mom on Timeout
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