Combine flour, Natvia, baking powder, cinnamon, ginger and salt in a bowl, set to one side. In a separate bowl or jug mix coconut oil, eggs, almond butter and almond milk. Add wet ingredients to dry ingredients and mix well.
Add mixture to doughnut moulds using a piping bag to ensure they were all the same size. If you don’t have a doughnut mould just make circles on a baking tray. Pop in the oven for 20 minutes.
Whilst the doughnuts are cooking you can start to make the glaze- Take coconut milk from the fridge and scoop out the hard part into a pan- DO NOT use the liquid part.
Add Natvia and salt and bring to the boil on a high heat. Reduce heat and simmer for 30 minutes. Add vanilla, stir and take off the heat. Place in the fridge for 3-4 hours to harden again.
Once the doughnuts are done, remove from the oven and leave to cool completely. Once cooled and the glaze has gone hard- glaze each doughnut. Store in an airtight container for up to 3 days.