Reduce the apple cider. Stir every 10 minutes until you have 1/2 cup. The time will vary depending on your stove top. Set aside to cool to room temperature.

Preheat oven to 350 and grease two 6-count donut pans with a bit of palm shortening. I apply it with a paper towel.

In medium bowl whisk together flour, baking soda, baking powder, cinnamon, apple pie spice, xanthan gum and salt. Set aside.

In small bowl add egg replacer and warm water and let sit one minute to thicken.

In stand mixer with whisk attachment combine melted butter, egg replacer, both sugars, applesauce and vanilla and mix for 1-2 minutes on medium speed.

Remove bowl from mixer, add flour and cider and do the remainder of the mixing with a spatula.

Pour batter into a ziplock bag, squeeze toward one corner, snip the tip and fill each donut mold and fill each about halfway.

Bake 10-11 minutes.

Let donuts cool in pan for 2 minutes and transfer to a wire rack.

Mix the sugar, cinnamon and apple pie spice in a medium sized bowl

Melt the butter.

Using a brush, coat each donut top and bottom and completely cover it in the apple cinnamon sugar topping.

Serve and enjoy!

These donuts are amazing warm and fresh, but are still delicious kept in an air tight container for a day or two. Especially if you warm them up for a couple of minutes in the oven.