I made just a tiny adjustment in using unsweetened Almond milk with just a drop of apple cider vinager in place of the buttermilk. And I doubled the cinnamon to 1 tsp. The rest of the recipe is the same for the donuts. The were beyond delicious. Spicy, cakey, mildly sweet. I also changed the glaze to be more dairy free. The glaze I used here was 3 Tbs. of Cookie Dough Butter (from Trader Joe's) softened, mixed with 1 dropper full of Vanilla Stevia and 1 Tbs. of melted Coconut Oil for the glaze. I also sprinkled them with Cinnamon Sugar after they had been dipped in the glaze.
Definately a keeper!