• A few hours before or the day before, add 1 cup of apple cider vinegar in a saucepan over medium-high heat. Bring to a boil, reduce to medium boil, and cook until it has reduced in half and reaches 1/2 cup of sweet apple vinegar/syrup. Cool down before using in the recipe for preferably 1 hour in the fridge.
• Preheat the oven to 350°F (180°C). Grease a 6-hole donut pan with cooking oil spray. Set aside.
• In a large mixing bowl, whisk all the dry ingredients: whole wheat flour, cinnamon, ginger, salt, and baking powder.
• Fold in the liquid ingredients: melted vegan butter, vanilla extract, unsweetened apple sauce, almond milk, and reduced-cooled apple cider vinegar.
• Stir the dry ingredients into the liquid ingredients until the batter is well combined.
• Bake for 8-10 minutes or until the donuts are golden brown and a pick inserted in the center comes out clean.
• Meanwhile, make the cinnamon sugar. In a small mixing bowl, combine sugar and cinnamon. Set aside.
• Set aside on a cooling rack for a few minutes, then brush with melted vegan butter and dip in cinnamon sugar to coat.
• Place the donuts back onto the cooling rack and repeat until all donuts are glazed.

Storage

• Store in an airtight container for up to 4 days in the fridge or freeze in zip-lock bags for up to one month.