Begin by pouring the coconut milk and apple cider vinegar into a small bowl and set aside.
In a large mixing bowl, whisk together all the dry ingredients, minus the powdered sugar. Add the wet ingredients and whisk again. While the batter thickens, dice the peach, reserving half for the glaze. Gently fold the other half of the diced peach into your batter.
Preheat the oven to 350 degrees. You will notice that this isn’t the first step in the recipe; the batter should rest for about ten minutes before scooping into your well-greased donut pans.
Fill the pans to the top and bake for 17-20 minutes. Allow donuts to rest in the pans on a cooling rack for 5-10 minutes before carefully scooping them out.
Make the glaze by blending the reserved half of the diced peach in your blender. We want it to be fully liquified, so depending on the juiciness of your peach, you might need a tiny splash of coconut milk, try a teaspoon to start, we don’t want it runny. Pour the peach sauce into a bowl, add the powdered sugar and whisk well to combine. I added 2 little drops of vanilla to bring out the flavor. Dip the donuts generously in glaze then place them on the cooling rack to drip. I tried out a blueberry glaze, but it didn’t hold a candle to the peach glaze, so I won’t even get into to that.
Enjoy the donuts right away or if you have any leftover, save in an airtight container in the fridge.