Notes: Really good.

Ingredients:
1 cup plant-based milk
1 tsp lemon juice
2 tsp vanilla extract
3 tbsp pure maple syrup
¼ cup light brown sugar
2 cups whole wheat pastry flour
¼ cup unsweetened cocoa
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¼ cup vegan chocolate chips
1 cup confectioners sugar
1 tbsp pure maple syrup
1 tsp vanilla extract
1 tbsp plant-based milk

Instructions:
Preheat oven to 350F. In a small bowl, whisk 1 cup non-dairy milk, lemon juice, 3 tbsp maple, light brown sugar & 1-2 tsp vanilla together until foamy and bubbly. In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda and chocolate chips (crushed). Pour wet into dry and use a spatula to combine. Spoon into a greased 6-donut pan. Bake 15 minutes. Meanwhile, make icing by whisking the last ingredients together (confectioners sugar, 1 tbsp maple, 1 tsp vanilla and 1-2 tbsp non-dairy milk). Submerge cooked, but cool, doughnuts into icing and let glaze drip off. Transfer to wire wrack for drying.

Source: Happy Herbivore.