• Add the apple cider to a small saucepan and bring it to a boil. Once boiling, lower the heat to a simmer until the liquid has reduced to ½ cup, about 15 minutes. Let the apple cider cool for ~10 minutes.
• Preheat the oven to 350°F and lightly grease a 6 donut pan with cooking spray or neutral vegetable oil.

Dry ingredients

• In a medium mixing bowl, sift the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Wet ingredients

• In another large mixing bowl, add the cooled apple cider, vegetable oil, applesauce, vegan buttermilk, brown sugar, cane sugar, and vanilla extract. Whisk until well combined.

Assembly

• Transfer the dry ingredients to the bowl of wet ingredients, stirring until there are no more flour streaks left (be careful not to overmix).
• Add the batter to a piping bag or a freezer bag with the corner cut off. Pipe the batter into the donut pan, only filling them about halfway.

Bake

• Bake for 10-12 minutes, or until the edges and tops of the donuts have lightly browned and spring back when you gently push on them (ours only take 10 minutes).
• Remove the donuts from the oven and let them cool for 5 minutes. Then, carefully invert the pan and remove the donuts onto a wire rack. Let them cool for another 5 minutes.
• Re-grease the donut pan and repeat with the remaining batter (this recipe should make 12 donuts in total).

Coating

• In the meantime, melt the vegan butter and add it to a small bowl and the cinnamon sugar mixture to a larger shallow bowl.
• Lightly brush each donut with butter, then dip it into the bowl of cinnamon sugar and swirl it around until generously coated. Repeat with all the donuts, then enjoy immediately. Happy eating!