Preheat your oven to 175C/350F. Lightly spray a 6 cavity regular sized donut tray with cooking spray. Set aside.
Sieve Pastry Flour, Baking Soda, Cocoa Powder, Espresso, Salt and Sugar into a mixing bowl.
Add water, Vanilla Extract and Vegetable Oil.
Whisk until combined - you should have a thick chocolate batter.
Dispense batter equally into your donut tray - you can use a piping bag to make it faster and easier.
Bake for 15-18 minutes or until Donuts are springy to the touch and a skewer inserted into the middle comes out clean.
Remove from the oven and leave donuts in the tray for 10-15 minutes. Once slightly cooled, tip them out of the donut tray. Let cool thoroughly.
To prepare icing, mix Icing sugar, Salt and Rose Extract in a bowl with melted Vegan Butter and water. Whisk till smooth. If it is too thick, add a touch more water. If it is too watery, add a little bit more icing sugar.
Dip your donuts in to ice them. You can double dip for a thicker coating of glaze. Allow to set on a cooling tray.
Alternatively, use recipe for Chocolate Glaze by combining all ingredients and whisking till smooth.
Enjoy donuts immediately. Leftovers can be stored in an air-tight container in room temperature for up to 2 days.