Preheat the oven to 375 degrees Fahrenheit. Grease a six-cavity donut pan.

In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Add the oat milk, applesauce, avocado oil, brown sugar, agave, and almond extract and stir until combined. Spoon the mixture equally into each cavity in the donut pan, wiping away any excess with a paper towel.

Bake for 10 minutes, or until the donuts are puffy and bounce back when touched. Let cool on a cooling rack for five minutes. Remove the donuts from the pan, making sure the rounded “pretty” sides are facing up. Let the donuts cool completely.

Place a sheet of Gefen Parchment Paper underneath a cooling rack to catch the icing drippings.

In a medium bowl, mix together the confectioner’s sugar, strawberry jam, plant-based milk, and water until well combined and thick.

Dip the rounded side of each donut into the icing, submerging just enough to coat the top of the donut. Place each donut back on the wire rack. Repeat the icing dip for each donut, which will ensure thickly glazed donuts.

Sprinkle a pinch of the edible rose petals on top. Serve immediately or place the donuts in an airtight container in the fridge for up to 24 hours.