Chai Spiced Donuts Vegan Gluten Free

Preheat the oven to 350F. Oil the donut pan well.
In a medium sized bowl mix all of the dry ingredients, making sure there are no clumps.
In a small bowl mix the wet ingredients and lightly whisk. Add the wet ingredients to the dry. Fold together until incorporated trying not to overmix. The batter will be quite moist.
Transfer the batter to a ziplock bag/pipping pag. If using a ziplock bag place the bag inside a mug and fold the edges of the bag over the outside of the mug. (This makes it easier to scoop the batter into the bag, giving it something stable to sit in.) Scoop the batter into the lined mug. Remove the bag and cut about 1 inch off one corner. Pipe evenly into the donut molds, filling them to the top. Smooth out any bumps with a spatula.
Bake for 14-15 minutes until a toothpick inserted comes out clean. Let cool for 15 minutes. To remove, turn the pan upside down over a cooling rack and gently tap. The donuts should fall out. Let cool to room temperature before icing.

In a small bowl wide enough to fit a donut, add the icing sugar. If your icing sugar is clumpy sift it into the bowl. Add the almond milk one teaspoon at a time, whisking until you reach a thick but pourable consistency. Whisk in a good sprinkle of cinnamon and cardamom. Dip each donut, place back onto the rack and top with chopped pistachios while the icing is still wet. Keep the doughnuts stored in an airtight container in the fridge for 2-3 days. Bring to room temperature before eating. Enjoy!