Baked Vegan Apple Cider Donuts

0 Begin by reducing your apple cider. Add the apple cider to a small pot and bring to a boil. Then reduce heat to medium and simmer until it reduces to 1/2 cup. This took about 20 minutes. Check on it every 5 minutes after the 10 minute mark. Pour reduced cider in a bowl and let it cool for about 15 minutes.
1 Preheat oven to 350 degrees F. Grease or spray your donut pans. I have a silicone mold so I put them on a baking sheet.
2 In a large bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt. Whisk until well combined.
3 In a medium bowl, add the apple cider, applesauce, almond milk, oil, vanilla, and apple cider vinegar. Whisk until well combined.
4 Pour the wet into the dry ingredients. Whisk until combined. Don’t overmix, the batter will be lumpy and it’s okay! Evenly spoon batter into donut molds (or use a piping bag/ziplock bag with the corner cut out and pipe into the molds). Bake for 18-20 minutes, or until golden and a toothpick comes out clean.
5 Let the donuts cool in the pan for 5 minutes, then carefully remove donuts and place onto a cooling rack. Let it cool for 10-15 minutes. While the donuts are cooling, prepare the spiced sugar topping by combining the sugar, cinnamon, nutmeg, and cardamom in a bowl big enough to dip the donuts in. Melt the coconut oil in a small bowl.
6 Take a donut and brush lightly all over with coconut oil. Then dunk each donut into the bowl of sugar, flip and dunk the other side. Roll donut around in the sugar until it is evenly covered. Place back on the cooling rack or onto a plate. Repeat with all the donuts. Serve immediately and enjoy! Store in an airtight container on the counter for 2 days, although it is best when eaten fresh.