In a large bowl, combine self-rising flour, and nutmeg.
In a medium-sized bowl, combine wet ingredients: maple syrup, coconut oil, non-dairy milk, and orange extract.
Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
Spoon the batter into the sprayed pan, filling about ¾; do not overfill!
Bake for 10-12 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
Allow doughnuts to cool for 7-8 minutes and carefully take them out of the pan.
For frosting:
Heat a small pot over low heat.
Add coconut milk and slowly bring to simmer. Gently add chocolate chips, oil and stir until very smooth and melted.
Once doughnuts are cool, dip them into the frosting to cover the tops only. Sprinkle them with crushed almonds. Allow frosting to set for about 15 minutes.
Notes
*You can use any non-dairy milk for this recipe; I used a cashew nut milk