Sift the vegan powdered sugar, cocoa, and salt together, then add the mixture to a medium-sized bowl.

Combine 30 g (2 TBS) of the plant milk and the vanilla.

Add the milk mixture to the cocoa mixture. Start whisking them together.

The icing will probably be too thick. Gradually add up to another 25 g (5 tsp) of plant milk, until the icing is the consistency you want. Add one teaspoon more at a time, then whisk it in and check the consistency of the icing before adding more milk. For the cake icing below, I added another 10 g (2 tsp) and I added another 15 g (3 tsp) for the doughnut icing.

For cake or quick bread: Pour the icing over your cooled cake. Add any toppings right away before the icing starts to set. Let the icing set completely before slicing and serving your cake. (I like to wait at least an hour.)

For doughnuts: Dip the tops of your cooled doughnuts into the icing. Add any toppings right away before the icing begins to set. The icing on doughnuts will be set and ready to eat in about 30 minutes.