Vanilla Cake Doughnuts:

1. Preheat oven to 350F. Lightly grease doughnut pan and set aside.
2. In a large mixing bowl, blend flours, baking soda, and salt. Stir in buttermilk, melted butter, honey/maple syrup, eggs, and vanilla extract.
3. Scoop dough into a large pastry bag or gallon size plastic baggie and snip 1/2-inch off the corner.
4. Pipe batter into each doughnut mold. Should make about 12 doughnuts.
5. Place pan onto the center rack of preheated oven. Bake for 12-14 minutes or until doughnuts are golden brown and firm to the touch. Don’t overbake.
6. Remove and let cool slightly before inverting doughnuts onto a rack to cool completely.

Chocolate Glaze:

1. Mix chocolate and coconut milk together in a heat-safe bowl and place over a pot of simmering water. Start with less milk and add more, as needed, until the chocolate is a glaze-like consistency and doughnuts can be dipped in easily.
2. Dip each fully cooled doughnut into the glaze and top with sprinkles. Store leftovers in an airtight container in a cool place for up to a few days, but best when eaten fresh.