Preheat the oven to 350 degrees Fahrenheit. Spray your doughnut pan with non-stick cooking spray, set aside.

To make the doughnuts, first combine all dry ingredients (both flours, baking powder, baking soda, ground ginger and salt) by whisking together in a medium mixing bowl.

In a small saucepan over medium heat, melt the butter. Continue to cook over medium heat until butter becomes slightly golden. Add almond milk and ginger syrup, stirring to combine. Once mixture is warm and combined, remove from heat.

In a large mixing bowl, combine both sugars, the eggs, and the yogurt. Stir in the warm butter/milk mixture.

Once combined, add flour mixture. Beat (with a hand or stand mixer) until all ingredients are combined.

Spoon doughnut batter into a piping bag (or resealable plastic bag with the tip cut off) and pipe into doughnut pan. If you only have a 6-doughnut pan, you’re going to have to bake in two batches.

Place in 350 degree oven and bake for about 12 minutes, or until doughnuts look set. Remove from oven and let cool for 10 minutes, then take doughnuts out of pan and let finish cooling completely on a wire rack with a silpat or piece of parchment or wax paper underneath. Place second batch of doughnuts in oven, if needed.

Next, make the frosting. Combine all frosting ingredients in the bowl of a stand mixer. Mix on medium speed until all ingedients are combined.

Once doughnuts are cool, dip the tops of each one in the frosting bowl to get the most even coat. Place back on wire rack after dipping to catch any drips (this is what the silpat/parchment/wax paper is for.) Immediately sprinkle on desired toppings, before glaze dries too much.