Preheat the oven to 180C/350F. Grease a 12-count muffin pan generously and set aside.
In a large mixing bowl, combine all your ingredients, except for the powdered sugar. Once combined, transfer into a ziplock bag.
Cut one corner of the bag and squeeze out the batter into the greased pan. Bake the donuts for 12-15 minutes, until they bounce back when touched.
Remove the donuts from the oven and let them cool completely, before dipping in the powdered sugar.
Notes
To help your powdered sugar stick to the donuts, spritz them with cooking spray or brush them with melted vegan butter.TO STORE: Leftover donuts can be stored at room temperature, covered, for up to 3 days. If you'd like to keep them longer, store them in the refrigerator for up to 7 days. TO FREEZE: Place donuts in a ziplock bag and store in the freezer for up to 6 months.