Prepare your flax egg by mixing 1/2 tbsp of ground flax with 1 1/2 tbsp water; stir well and set aside for 5 minutes.

Combine the oat flour, turmeric, cardamom, cinnamon, pepper, and baking powder to a bowl and mix together.

Add in the mashed banana, 3 tbsp of almond milk, vanilla extract, and flax egg. Stir well.

Pour into a donut mold, filling each donut up around 2/3 of the way. This made 4 donuts for me, but note that your donut mold may be slightly larger or smaller.

Bake at 350ºF for 35-40 minutes, or until an inserted toothpick can come cleanly out of a donut

While the donuts are baking, prepare the chocolate frosting: simply peel the roasted sweet potato and add it to a food processor with the cacao powder, remaining tbsp of almond milk, and optional maple syrup, blending until thick and creamy

Remove the donuts from the oven and let cool slightly

Frost the donuts using either a piping bag or a knife, and top with any additional toppings you desire. I added some cacao nibs and a drizzle of tahini to mine!