In a blender, combine roasted chestnuts, soy milk, apple cider vinegar and egg replacer powder. Blend on high speed for 45 seconds until; the chestnuts are completely smooth.
Cream margarine and sugar until light and fluffy.
Add the pureed chestnut mixture and mix for 2 more minutes, until thoroughly combined.
Next add all the other ingredients and mix until well combined. It should be a very soft and pliable dough. Add more flour to get the right dough consistency.
Let the dough rest for 10~15 minutes while you heat oil for frying.
Roll out the dough into a ¼” thick rectangle and use 2 circle cutters (1 bigger than the other) to cut the donuts out.
Fry the donuts until golden brown on both sides. Remove the donuts from the oil and put them on paper towels to remove excess oil. Cool. Re-roll the scraps and repeat the cutting & frying until all the dough is used up. I fried the donut holes to get cute little mini donuts for the little ones to enjoy.
For the Glaze: Combine all the ingredients for the glaze. Dip one side of the donuts in the glaze and allow to cool completely.