Heat your oven to 350°F. Spray a donut pan with vegetable spray.
In a small bowl, combine the ground flax seeds and water. Stir. Set aside.
In a separate small microwave-safe bowl, add the vegan butter. Heat in a microwave until melted, around 20 seconds. Set aside.
In another bowl, combine the flour, baking powder, baking soda, and nutmeg. Stir to combine.
In your mixing bowl, add the sugar, vanilla plant-based milk, apple cider vinegar, flax egg mixture, and melted vegan butter. Stir to combine.
Roughly chop the raspberries. You want plenty of raspberry pieces to be present throughout the donuts.
Pour flour mixture over the liquid mixture. Drop raspberry pieces over flour and gently stir until the raspberry pieces are coated. Then start incorporating the flour into the liquid mixture. Stir until combined.
Use a spoon to evenly distribute the batter in each donut compartment, filling each to the top. This batter should fill up 6 compartments.
Bake 10 to 15 minutes, until the donuts are done and slightly golden colored on the top.
Remove from the oven and allow to cool for a couple of minutes.
Make the Sweet Glaze by combining the powdered sugar and coconut oil in a bowl. Stir to combine. It will be a dry mixture. Add the plant-based milk, one teaspoon at a time until you reach the desired, spreadable consistency.
Dip each donut in the Sweet Glaze and then immediately coat it with coconut flakes. Serve warm.