Preheat the oven to 350 degrees F. Combine the plant milk and apple cider vinegar in a glass measuring cup or bowl and set aside for about 5 minutes to create a vegan “buttermilk”.

In a large bowl, whisk together the cassava flour, oat flour, almond flour, cinnamon, baking powder, baking soda, and salt.

Add the maple syrup and the “buttermilk” to the bowl with the flour mixture and stir to form a dough. The dough will be soft and airy.

Scoop a heaping tablespoon of dough into your hands and gently roll into balls and then place into a greased donut hole baking pan (or you can use a parchment lined baking sheet if you don't have one). Repeat until all the dough is gone and then bake in the oven for 13-14 minutes.

Remove from the oven and allow them to cool completely before rolling them in powdered sugar. The tops of the donut holes may crack, but that's fine because once you roll in powdered sugar you won't be able to tell.

Once completely cool, sift ½ cup to 1 cup of powdered sugar into a bowl. Sifting the powdered sugar gets rid of any clumps. Taking one donut hole at a time, roll in the powdered sugar completely covering it. Move the donut hole to a plate or container and then continue with the rest. These donut holes are best enjoyed the same day, but you may store leftovers in a covered container on your counter for up to 2 days.*