Preheat oven to 400 degrees F. Lightly grease donut pans or molds.

In large mixing bowl, whisk together vegetable oil, granulated sugar and brown sugar.

Whisk in egg followed by baking powder.

Using silicone spatula, stir in half cassava flour followed by almond milk. Add in remaining flour and stir until no dry flour visible.

Gently fold in raspberries.

Spoon batter into donut molds until ¾ full. Smooth batter with the back of spoon.

Bake 12-15 minutes or until light golden-brown.

Remove pan from oven and let sit several minutes. Carefully remove donuts from mold and place on wire rack to cool.

For frosting, in mixing bowl, whisk together powdered sugar, heavy cream and almond extract. (Note: If too thick, add more heavy cream 1 tablespoon at a time.)

Dip one side of each cooled donut into frosting, allowing excess to drip off. Place donuts frosting side up on wire rack.

Garnish immediately with dried rose petals and fresh raspberries (optional). Allow icing to dry before serving.