Preheat your oven to 350°F (175°C) and grease your doughnut pans with a light coating of coconut oil or non-stick spray.

In a mixing bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar and let it sit for about 5 minutes.

In a large bowl, whisk together 2 cups of plain flour, 2 teaspoons of baking powder, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and a pinch of salt.

In another bowl, combine 1 cup of sugar, the vegan buttermilk mixture, 1 teaspoon of vanilla extract, ½ teaspoon of almond extract (if using), and ⅓ cup of melted coconut oil.

Gently fold the wet ingredients into the dry mixture until just combined.

Fill each doughnut cavity halfway with the batter and bake for 8-10 minutes until golden brown.

Let the doughnuts cool in the pans for about 5 minutes before transferring to a wire rack.

Prepare the vanilla glaze by whisking together ¼ cup of melted coconut oil, 1 teaspoon of vanilla extract, 2 tablespoons of dairy-free milk, and 1 cup of icing sugar until smooth.

Dip the tops of the cooled doughnuts into the glaze and allow any excess to drip off.

For decoration, prepare a simple buttercream and pipe in wreath shapes on top of the glazed doughnuts, adding festive decorations.