Preheat oven to 175ºC.
Place the chickpeas, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender. Blend until smooth.
Add flour, and stir until a thick batter forms.
Using a small spoon, carefully fill each doughnut well of a donut tray ($14 at Big W) smoothing out the batter with the back of the spoon.
Bake for 8-10 minutes.
Allow to cool in the pan for 5 minutes before moving to a cooling rack. Then decorate with whatever flavours you desire.