Preheat oven to 350 degrees Fahrenheit. Grease a 6-cavity nonstick donut pan with coconut oil (if you have two pans, even better!).

In a small bowl, prepare your flax egg and set aside.

In a large bowl, combine sorghum flour, 1 cup almond flour, tapioca flour, sweet white rice flour, baking powder, salt, sugar, and spices. Add coconut oil, almond milk,molasses, and vanilla extract, stirring to combine.

Spoon donut batter into cavities of donut tray, filling ¾ of the way full. Bake for 19-21 minutes or until you start to see edges and tops turn a golden brown. Remove from oven and allow donuts to remain in pan for 3-5 minutes. Using a knife to loosen edges, carefully remove donuts from pan and allow to cool the rest of the way on a wire rack.

While donuts are cooling, place the cranberries, orange zest, and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing berries as they begin to soften, doing so until the mixture reaches a jammy consistency, about 8-9 minutes. Some of the berries may pop open due to heat, so be careful, and feel free turn heat down a bit to avoid this. Set aside to cool.

Place the 1 cup of unrefined cane sugar in a blender. Blend on high to blitz your sugar into a powdery consistency. Once the cranberry mixture has cooled considerably, add it to the blender along with a pinch of salt. Blend until smooth.

Place a sheet of parchment paper underneath your donuts on the wire rack. Using a spoon, drizzle the cranberry glaze over your donuts. Sprinkle shredded coconut on top of donuts if desired.