Step 1

add the spiced cider to a medium saucepan and bring to a simmer over medium high heat; reduce the heat to medium and simmer for 30 minutes, stirring occasionally. The cider will dramatically reduce in volume – you should have just over 1/2 cup afterwards. After the cider has reduced, set aside to let cool. This step can be done up to 3 days prior to making the donuts.

Step 2

Preheat the oven to 350F and spray or grease your donut molds. I recommend using silicone donut molds, and keeping them on a baking tray for easy transport in and out of the oven. Mix the ground flaxseed with 5 tablespoons of water in a small bowl. Combine the non-dairy milk and vinegar together in a separate container to make “buttermilk”; let both sit for at least 5 minutes.

Step 3

Whisk the oat flour, cinnamon, ginger, cardamom, nutmeg, baking powder, baking soda, and salt together in a large bowl. Form a well in the center of the bowl, then set aside.

Step 4

In a separate bowl, mix the reduced spiced cider, flax eggs, vegan “buttermilk”, almond butter, and coconut sugar together until uniform.  Add the wet ingredients to the dry ingredients and use a spatula to mix until a thick batter forms.

Step 5

use a spoon to divide the batter between the donut molds, then place in the middle rack of the oven and bake for 23-25 minutes. Remove the donuts from the oven and let sit in the tray for 3 minutes, then use a butter knife to wiggle each donut out of its mold and transfer to a cooling rack, to cool completely.

Step 6

Quickly blitz the raw cane sugar and cinnamon together in a blender, until the sugar has broken down some, then transfer to a bowl with a flat bottom (if you are using finely granulated sugar, just mix in a bowl). Quickly “dunk” the top of each donut into the non-dairy milk, then transfer it to the bowl with the cinnamon sugar and swirl it around some. Repeat with the remaining donuts.

Step 7

these donuts are best enjoyed fresh, but leftovers can be stored at room temperature, in a container with a loose fitting lid, for up to 5 days.