Preheat the oven to 350 degrees Fahrenheit.
Add the 3 eggs, 1/4 cup coconut milk, 1/4 cup maple syrup, 1/4 cup cocoa powder, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt to a large mixing bowl, then use a whisk to mix until the cocoa powder is dissolved.
Dip a pastry brush in the melted coconut oil and then lightly grease the donut pan. If you don’t have a pastry brush then you can dip a small piece of paper towel in the oil and grease the pan with that instead.
Add the remaining melted coconut oil to the batter and whisk well.
Add 1/2 cup coconut flour and 1/2 teaspoon baking soda and whisk until combined.
Transfer the batter to a plastic freezer bag then use scissors to snip off the tip of the bag (or use a piping bag instead if you prefer).
Fill the donut pan with batter by squeezing the batter through the hole in the freezer bag.
Use the back of a teaspoon to smooth the batter so the surface of each donut is even.
Bake the donuts at 350 degrees Fahrenheit for 30 minutes.
Allow the donuts to cool completely before removing them from the pan and dipping them in the chocolate glaze.