1. 1. Begin by mixing the warm dairy-free milk, yeast, and a pinch of caster sugar in a bowl. Allow this mixture to sit for 5-10 minutes until it becomes foamy.

2. 2. In a separate bowl, combine the flour, salt, melted butter, remaining sugar, and egg replacers. Knead the dough until it becomes smooth and elastic. Cover the dough and let it rise for 1-2 hours, or until it has doubled in size.

3. 3. Once the dough has risen, roll it out to about 1/2 inch thickness. Use a gingerbread man cookie cutter to cut out the shapes, placing them on a lightly floured surface. Allow the doughnuts to rest for 30 minutes.

4. 4. In a saucepan, whisk together the dairy-free milk, water, sugar, cornstarch, gram flour, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let the custard cool completely.

5. 5. Using a hand mixer or stand mixer, beat the dairy-free butter, icing sugar, and ground ginger until smooth and creamy. Gently fold in the cooled vegan custard to create the filling.

6. 6. Heat the sunflower oil in a deep pan to 350°F. Fry the doughnuts in batches for 2-3 minutes per side, or until they are golden brown. Drain on paper towels.

7. 7. While the doughnuts are still warm, roll them in a generous coating of caster sugar. Once they have cooled slightly, use a piping bag to fill each doughnut with the ginger-infused cream filling.