Preheat your oven to 400 degrees F. Lightly grease a donut pan.
In a small bowl, combine the milk and the apple cider vinegar and allow to sit as you mix the dry ingredients.
In a medium bowl, whisk together the flour, dark cocoa powder, baking soda, salt and nutmeg.
Add the egg to the milk mixture and give it a bit of a whisk. Add the sugar, avocado oil and honey. (In that order…measuring the avocado oil before the honey will help the honey slide out of the measuring spoon really nicely) Whisk to combine.
Add the milk mixture to the dry ingredients. Whisk just until combined and no dry clumps are visible. Avoid overmixing.
Move the mixture over to a piping bag or plastic storage bag. An easy way is to stand the bag up in a tall measure cup with its top turned down a bit. Use a rubber spatula to scrape the batter out of the bowl. If using a storage bag, snip the corner with a pair of scissors.
Pipe the batter into your prepared donut baking pan, filling each donut about two-thirds full.
Bake for 7 minutes. Cool for about one minute in the pan before turning out.
To make the raspberry glaze, add the raspberries, fresh or frozen, to a small bowl. Microwave for just about 15 seconds. Place the berries in a sieve and using a rubber spatula, push the berries through the sieve over a bowl, leaving the seeds behind. Once you've extracted all of the berries, be sure to scrape the underside of the sieve to get all of the berry juice. Add the confectioner's sugar, 2 teaspoons of the lemon juice and a pinch of salt. Mix well with the rubber spatula, adding more lemon juice as needed.
Once cooled, dip the tops of the donuts into the glaze. Use a spatula to spread the glaze evenly over the top. Top with sprinkles or your favorite topping.