- 1 ¼ c all-purpose flour
- ½ c sugar
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ⅛ tsp ground cloves
- 1 c apple cider
- 1 ½ tsp egg replacer, such as Ener-G
- 1/3 c non-dairy milk
- 5 Tbs apple butter or applesauce
- 4 Tbs vegan margarine
- ½ c superfine sugar
Preheat oven to 350°F. Coat doughnut pan with cooking spray.
Whisk together flour, sugar, baking powder, cinnamon, nutmeg, salt, and cloves in large bowl.
Bring cider to a boil in small saucepan. Boil 10 minutes, or until liquid is reduced to 1/3 cup; remove from heat. Whisk egg replacer with 2 T water in small bowl; stir this mixture into cider reduction. Add non-dairy milk, apple butter, and margarine, stirring until margarine is melted. Cool.
Stir cider mixture into flour mixture.
Fill each doughnut mold half full with batter. Bake 12 minutes, or until toothpick comes out clean. Roll hot doughnuts in superfine sugar.