Preheat your oven to 350˚F (176˚C) and lightly grease the doughnut pan.
In a large mixing bowl, whisk the flour, baking powder, nutmeg, cardamom, and salt until completely combined.
Melt the vegan butter.
In a medium sized bowl, whisk the plant-based milk (anything except coconut milk will do) and lemon juice together. Let sit for 5 minutes.
Pour the melted butter into the milk and add the brown sugar, vanilla, maple syrup, and vegan egg and whisk until the sugar melts.
Pour the butter and sugar mixture into the flour mixture and stir until just combined.
The batter will be thick.
Fill a pastry bag with the batter or spoon it into the greased doughnut pan, filling three-quarters of the way full, making sure that the batter is evenly distributed around the ring.
Bake for approximately 10 to 12 minutes, or until the edges begin to pull away from the pan.
Let the doughnuts cool in the pan for about 5 minutes then remove them from the pan and let them cool completely on a rack.
FOR THE GLAZE
In a small bowl, whisk the powdered sugar and maple syrup. Add 1 teaspoon of water at a time and whisk until it turns into a sticky and smooth glaze.
Dip the tops of the completely cool doughnuts into the glaze, sprinkle with the coconut bacon chips, and place them on a parchment lined baking sheet to set.