Preheat oven to 350F.

Combine the flax with the warm water and let sit for about 3 minutes.

Meanwhile, cream the vegan butter until light and fluffy. Whip in maple syrup until it is almost emulsified (it will look curdled at first, but you should be able to whip it until almost combined). Fold in the flax mixture, baking powder, salt, almond milk and flour until just combined.

Transfer to a piping bag with a large circle tip and pipe into greased mini-donut pans.

Bake for 13-15 minutes until the edges are golden. Remove from oven and let cool on a wire rack. Remove from the donut pan (you may need to use a sharp knife to loosen the donuts) and let cool completely before icing.

For the icing, whisk maple syrup and icing sugar until thick and uniform. Dip the donuts in the icing and let the excess drip off. Let dry on the wire rack again. Best eaten fresh!