Preheat your oven to 350 degrees F (180 degrees C) and grease your doughnut pan.
Combine the Oat Flour (1/2 cup), Sweet Glutinous Rice Flour (1/2 cup), Almond Meal (3 tablespoon), Pure Cane Sugar (2 tablespoon), Baking Powder (1 teaspoon), Salt (1/2 teaspoon), and Ground Cinnamon (1/4 teaspoon) in a large bowl, mixing until well combined.
In another bowl, whisk the Egg (2) together, then add the Unsweetened Almond Milk (1/3 cup), Unsweetened Apple Sauce (1/4 cup), Pure Maple Syrup (3 1/2 tablespoon), Coconut Oil (2 tablespoon), and Vanilla Extract (2 teaspoon). Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8" to 1/4" from the top.
Bake for 18-22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean.
Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping.
Stir the glaze ingredients Powdered Confectioners Sugar (1 cup), Maple Syrup (1/4 cup), and Unsweetened Almond Milk (1 teaspoon) with a fork until fully combined. Add more milk if a thinner consistency is desired.
Invert the doughnut into the glaze letting the excess drip off, or drizzle the glaze over the doughnut.
Top with a sprinkle of Sea Salt Flakes (to taste) and let set until hardened.