Gluten Free baked lemon donuts

I know that there is occasionally a debate as to whether or not a baked donut really qualifies as a donut, but let's table that until this whole quarantine is done with, shall we? If my kids joyfully scream "donuts" when they see these little beauties during a time when we are only making necessary trips out of the house then I'm saying that they qualify! This recipe creation also came together based on what I had in the pantry, making it low maintenance and simple...and they didn't last a day around here.  I don't know how many they each had but the recipe makes about 9 donuts...we're currently a family of 5 and the toddler isn't capable of getting his own soooooo....

Here's how we made them:

Ingredients
(makes approx. 9 donuts)

-1/2 cup vegetable oil
-3/4 cup sugar
-1 tsp vanilla extract
-2 eggs
-1 1/2 cups gluten free flour (I use Bob's Red Mill 1:1 gf baking flour)
-Juice and zest of 1 lemon
-1/2 cup vanilla almond milk
-1 1/2 tsp baking powder
-1/4 tsp salt

For the Glaze
-1 cup powdered sugar
-3-4 TBS vanilla almond milk
-Sprinkles (optional)

Directions
Heat the oven to 400 degrees and spray the wells of a donut pan with non-stick cooking spray.  Combine the oil and sugar and mix together.  Stir in the eggs one at at a time and then add the vanilla extract, lemon zest and juice and almond milk and stir.  Add in the flour, baking powder and salt and mix together until the batter forms.  Spoon the batter into the donut pan wells and lightly tap the pan on the counter to help the batter set.  Bake at 400 degrees for 10 minutes, remove from the oven.  Allow to cool in the pan for 5-10 minutes and then transfer to a wire cooling rack.

While the donuts cool, mix together the powdered sugar and almond milk to form the glaze.  Pour the sprinkles into a separate bowl.  Dip each cooled donut in the glaze and then immediately into the sprinkles and allow to set.  Done! Enjoy!