Preheat oven to 375F. In a large bowl, mix together flours, cocoa powder, coconut sugar, baking powder, baking soda and salt.. Then, add in almond extract, apple cider vinegar, almond milk and vegetable oil. Whisk until smooth. Coat a donut pan with nonstick cooking spray (make sure it does not have flour in it if you need to be gluten-free). Spoon or pipe batter into the donut pan. The batter should just about reach the top of the pan. Bake at 375F for 10-14 minutes or until the donuts spring back when you touch them. Cool on a wire rack.

To make the frosting, in a small pot over medium-low heat, whisk together chocolate, coconut oil and maple syrup until melted. Add in vanilla and stir until smooth. Take off the heat and add up to 1/4 cup almond milk if needed to thin out icing to desired consistency.

When the donuts are cooled, dip them into the frosting and shake off any excess. Place back on wire rack and sprinkle with toasted coconut if desired.