Preheat oven to 175⁰C. Grease donut pan with oil of choice. Set aside.
For the flax egg, combine flaxseed meal and warm almond milk in a small bowl. Set aside to thicken.
In a medium bowl, add all dry ingredients. Stir to combine. Add wet ingredients. Stir to combine until you reach a smooth batter.
Add donut batter to a piping bag or ziploc bag with the corner snipped off. Pipe around each cavity of the donut pan. Fill ¾ high.
Bake in preheated oven for 12-14 minutes or until golden and cooked through. Allow the donuts to cool in the pan before placing onto a wire rack.
Meanwhile, for the glaze; in a bowl, whisk together the powdered sugar/sweetener and strawberry dust. Slowly add in the almond milk until you reach a thick, smooth consistency. Add a splash more almond milk if needed to thin.
When ready to serve, dip or drizzle the donuts with the glaze. Sprinkle with more strawberry dust (optional). Enjoy!