To make the chocolate doughnut: In a large bowl, mix the dry ingredients: almond flour, buckwheat flour, cacao powder, coconut sugar, baking powder, baking soda, and salt. Add the apple sauce, melted coconut oil, almond milk, and vanilla extract. Mix to combine.
Slightly grease the pan. Divide the batter into each doughnut pan cavity. Gently drop the pan against the counter to smooth the top.
Bake at 175°C for 12-15 minutes until a toothpick inserted in comes out clean.
Remove the pan from the oven. Let the doughnuts sit in the pan for 5 – 10 minutes to slightly cool down before transferring onto a wire rack to cool completely.
While the doughnuts are cooling, make the chocolate glaze: Heat the soy milk to the point before boiling, then add in the dark chocolate chips (chopped if too big). Let it sit for about 3 minutes before stirring until all incorporated. If it gets solid too quick, use a double boiler to help.
Dip each doughnut into the chocolate ganache and place some sliced almond on top. Enjoy!