Preheat your oven to 425°F (220°C) and grease a 6-hole doughnut pan with melted coconut oil.

In a mixing bowl, whisk together the melted coconut oil and cane sugar until smooth. Add the flax egg and whisk until light and fluffy.

Stir in the baking powder, baking soda, matcha powder, nutmeg, sea salt, and vanilla extract into the wet mixture.

Gradually fold in the all-purpose flour and almond milk alternately, beginning and ending with the flour.

Spoon the batter into the doughnut pan, filling each cavity approximately three-quarters full.

Bake for about 10 minutes until golden brown and a toothpick comes out clean.

Let the doughnuts cool on a wire rack for a few minutes, then gently flip the pan to release them and cool completely.

Mix powdered sugar with a splash of almond milk until smooth to make the glaze. Optionally add matcha powder for color.

Once cooled, dip the tops of the doughnuts in the glaze or dust with powdered sugar.