• Preheat oven to 400°F. Prepare a donut pan by spraying with vegetable spray.
• In a medium-sized bowl, combine the dry ingredients and stir to combine.
• In a separate bowl, combine the soy milk, apple cider vinegar, flax meal, cornstarch, water, and melted butter. Stir to combine and set aside to let the ingredients get better acquainted.
• In yet another separate bowl, combine the blueberries and raspberries. Use a fork to gently mash them. I like to break down the fruit to spread it out more across the donut, but leave bits of the fruit to be recognizable in the donuts.
• Pour the soy milk mixture into the flour mixture and stir until just combined. Add the fruit bits and vanilla and stir a couple of times to mix it throughout the batter.
• Spoon the batter into your prepared pan and bake for 9–12 minutes until the donuts have risen and have turned a nice golden color. When they’re ready, remove from the oven and place on a rack to cool.
• Feel free to eat these as is, but if you’d like, you can drizzle with some Sweet Vanilla Icing.

Sweet Vanilla Icing

• Combine the melted butter with the powdered sugar and stir until the margarine is incorporated throughout the sugar.
• Add soy milk, one tablespoon at a time until you arrive at the desired consistency. As you can tell from my photos, I was going for a thin coating and I put that on while the donuts were good and warm. It reminded me of the sweet, runny icing my mom would sometimes pour over homemade baked goods when I was a child.