Spray or grease a donut pan. Preheat the oven to 400 degrees.

In a bowl whisk cashew milk, vanilla, apple cider vinegar, yogurt and spirulina together. In a separate bowl whisk dry ingredients. Add wet to dry and mix completely.

Use a spoon or a piping bag to place batter into the donut pan. This recipe yields 12 donuts.

Bake for 12-15 minutes. Turn out onto a cooling rack and allow to cool completely before glazing.

Sift your powdered sugar, this will prevent your glaze from having lumps.

In a medium bowl, whisk together powdered sugar and water (or milk) until desired consistency. Add 1/4 tsp more milk at a time until it's as thin as you like. If it becomes too thin, add more powdered sugar. If your glaze has lumps, you can use a hand mixer to smooth it out.

Add in spirulina and stir to completely combine.

Place the wire rack of donuts on top of a sheet pan to catch extra glaze drips. Grasp each donut by the sides and dunk into the glaze, letting it drain off for a few seconds. Then flip over and place the donut back onto the wire rack. Top with rose petals or sprinkles immediately, as the glaze firms up quickly.