Put the frozen raspberries in a shallow bowl and let them defrost. You need any juice that comes out so don't strain it away.
Once defrosted, preheat oven to 350°F and grease a 6-hole donut pan with some oil.
Take the defrosted raspberries and put them in a sieve over a bowl, liquid as well. Push the raspberries through the sieve with the back of a spoon. Keep going until all the liquid has passed through the sieve. Keep the seedy bits resting over the bowl and set aside.
Add the flour, sugar, baking powder, baking soda and salt to a bowl.
In a jug or another small bowl add the light coconut milk, apple cider vinegar, and vanilla extract.
Measure out ⅓ cup (80mls) of the strained raspberry juice and pour it into the jug/bowl with the other liquids. Keep what's left as you'll need it for the glaze.
Fold the wet ingredients into the dry ingredients. Do not over mix.
Spoon the batter into the donut pan being careful not to cover the middle part of it. Work as quickly as you can.
Put in the preheated oven and bake for 17 minutes or until a toothpick inserted comes out clean. If you are using a muffin pan they will take 5 to 10 minutes more.
When ready remove from the oven. Leave in the pan for 10 minutes, then turn out carefully onto a wire rack to cool completely.
Make the glaze by mixing the powdered sugar with the light coconut milk. It will be very thick. Then add a little of the leftover raspberry juice a drop at a time until you get a thick but drizzle-able glaze. If you run out of juice take a look at the seedy pulp you had left over. Give it another quick squeeze with the back of a spoon and you'll likely get a little more juice out. Failing that use a touch more coconut milk to get the texture you need.
Dip the nicely rounded side of each donut face down into the bowl of glaze then return to the cooling rack. After dipping the last donut, start again with the first. We want to double-dip them to get a nice thick glaze. You can drizzle the glaze if you prefer.
Leave the glazed donuts on the cooling rack until the glaze has set.
I used the leftover raspberry seedy smush in a smoothie the next day along with what was left of the canned coconut milk.Store donuts in an airtight container. Best eaten within 2 days.