Preheat the oven to 350F. Lightly spray a doughnut pan and set aside.

Combine sugar, vegan sour cream, canola oil, orange juice, milk, and zest in a small bowl. In a larger bowl stir together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry and mix until just combined.

With a piping bag (or spoon) fill doughnut cavities ⅔ full. Bake 13-15 minutes, until lightly golden and doughnut springs back when gently touched.

Allow doughnuts to cool ten minutes before removing from the pan. Transfer to a wire cooling rack to cool completely.

Meanwhile make the toppings. To make the orange glaze combine powdered sugar and orange juice with a whisk until desired consistency; it should be thick, but not clumpy.

To make the chocolate ganache, heat coconut milk over medium-high heat until milk reaches a scald (just before boil). Pour over chocolate chips. Cover for 3 minutes then gently stir together until evenly mixed.

Dip the top half of each doughnut in the orange glaze or chocolate ganache and let sit for 30 minutes until glaze has set up completely.