1-First, preheat the oven to 350 degrees Fahrenheit and grease your donut pans for easy removal later. In a bowl, mix 1 cup almond milk, 1/4 cup brewed coffee, 1/4 cup avocado oil, 3 tablespoons lemon juice or apple cider vinegar, and 1 teaspoon vanilla extract until well combined.

2-Next, add 1 cup cane sugar to the wet mixture and whisk it in thoroughly. Now, sift 2 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon fine sea salt, and 2 teaspoons baking soda, then gently fold them into the wet ingredients to form a smooth batter.

3-Transfer the batter to a piping bag, snip the end, and pipe it into the greased pans, filling each about 3/4 full. Bake for 10 to 12 minutes until the donuts puff up and spring back when touched.

4-While the donuts cool, prepare the toppings. For the caramelized nuts, combine 1/4 cup brown sugar and 1 tablespoon brewed coffee in a saucepan, bring to a boil, then simmer for about 1 minute until thickened. Stir in 3/4 cup chopped nuts, spread on parchment to cool, and break into pieces after 5 minutes.

5-For the coffee glaze, sift 3 cups powdered sugar into a bowl, add 1 teaspoon maple syrup and 4 to 5 tablespoons brewed coffee, then whisk until smooth. Dip each cooled donut into the glaze and top with the nuts, letting them set for 10 to 20 minutes.