Preheat oven to 375F and set out your normal-sized doughnut pan.
Place all dry ingredients in a medium sized bowl and whisk to combine.
In a separate large bowl, combine all wet ingredients.
Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a ½-inch opening.
Fill each cavity ¾ to the top. Be careful not to overfill or the doughnuts will overflow while cooking and look more like bundt cakes than doughnuts.
Place in the oven to bake for 16-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown. Mine were perfect at 17 minutes.
Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding almond frosting.