• In a mixer, whisk together the flour, cocoa powder, black cocoa, baking powder, baking soda and salt.
• Add the canola oil, plant milk, vinegar, vanilla, agave and sugar to the bowl of dry ingredients and mix with the paddle attachment until smoothly combined.
• To bake, load the batter in to a lightly greased donut pan using about ¼ cup of batter per donut, and bake in a preheated oven at 350°F (175°C) for 10-12 minutes until a toothpick inserted into the center comes out clean.
• For fried donuts: Use a frying thermometer to make sure the oil in your Dutch oven or countertop deep fryer has reached 350°F (175°C). Fill a donut dropper with the batter and drop a test donut or two back into the bowl of batter to make sure it it's dropping uniformly. Working in batches of 4-5 donuts at a time, as not to overcrowd your fryer, drop the batter carefully into the hot oil. Fry each donut for 2-3 minutes on one side, then flip and fry for an additional 2-3 minutes, or until golden brown and cooked through. Transfer the donuts to wire cooling rack thats been placed over a baking pan to drain any excess oil.

To Decorate Spider Donuts:

• Mix the powdered sugar, cocoa powder, black cocoa, and milk together until completely smooth.
• Dip each donut in the glaze and let it drip off on a wire rack.
• While the glaze is still tacky, press two candy eyes onto each donut near the “front” of the donuts.
• Break the pretzels in half to make “legs,” and insert four on each “side” of the donuts, giving each 8 legs. You may find that the legs are easier to stick in if you first make a small hole for each one in the side of the donut using an ice pick, the end of a popsicle stick, or another narrow instrument.

To Decorate Mummy Donuts:

• Mix the powdered sugar and milk together until completely smooth.
• Dip each donut in the glaze and let it drip off on a wire rack.
• While the glaze is still tacky, press two candy eyes onto each donut near on another as the “top side” of each mummy’s face.
• Once the glaze has fully set, using a piping bag fitted with a small flat tip, make lines of the cream cheese frosting back and forth across each donut, covering most of them almost completely, without covering up the eyes.