Gluten Free Vegan Glazed Chocolate Donuts.

Preheat oven to 350 degrees F. Grease two donut pans with canola oil or vegan buttery spread. (Donut pans are non-stick, but I find the donuts pop out easier if you grease the pan).
In a large bowl, mix the canola oil, vanilla yogurt, water, vanilla extract, vinegar, and sugar.
Add the gluten free flour, cocoa powder, baking soda, and salt. Mix well until combined.
Spoon the batter into the donut pans, filling each donut well ¾ of the way full.
Bake at 350 degrees F for about 12-15 minutes.
Let the donuts cool in the pan for a few minutes, then turn the donut pan over and tap the pan on the table or counter until the donuts pop out. Place a cookie sheet or piece of parchment down for the donuts to land on.
While the donuts cool, make the glaze. Sift the confectioner's sugar into a medium sized bowl, and drizzle in the water. Whisk with a fork until smooth.
Take each donut, and carefully dip the top of it into the glaze. Set the glazed donuts on a plate or tray. The glaze will dry in a few minutes. Enjoy!