Gluten-Free Vegan Cinnamon Donuts

Preheat oven to 350°F (175°C) and lightly grease a donut pan.
In a large mixing bowl, whisk together the white rice flour, almond flour, tapioca starch, coconut sugar, ground nutmeg, and cinnamon.
Add the wet ingredients: almond milk, melted coconut oil, and vanilla extract. Whisk until well combined.
Using a spoon or piping bag, fill the cavities of the donut pan to 4/5. You should have enough batter to make 6 very thick donuts or 8 thinner ones.
Bake the donuts for about 15 minutes or until golden brown. Remove from the oven and let cool for at least 20 minutes before removing the donuts from the pan. Transfer to a cooling rack to cool.
Cinnamon sugar coating: in a small bowl or deep plate, mix the sugar with the cinnamon and the salt. Working with one at a time, generously brush each donut with the melted butter and quickly dunk it into the cinnamon sugar. Try to coat all of the sides.
Donuts are best served the same day but will keep for up to 2 days stored at room temperature in an airtight container.