Preheat the oven to 350º F. Grease a donut pan with some vegan buttery spread. Even though donut pans are non-stick, I prefer to grease them so the donuts don't stick.
Mix the melted vegan buttery spread, unsweetened applesauce, non-dairy milk, vanilla, and apple cider vinegar in a large bowl.
Add the dry ingredients and mix together. Allow the batter to rise for a few minutes. The baking powder will make the batter puff up.
Spoon the batter into the donut pan. Each well will be full almost to the top. Smooth out the batter with the back of a spoon.
Bake for 11-13 minutes. Let cool in the pan for a few minutes, then overturn the pan onto a cookie sheet and tap until each donut falls out.
Pour the powdered sugar into a bowl. Place each donut into the sugar and turn to coat on all sides. Enjoy!
Notes
Serving size is one donut.You can store these donuts in an airtight container. They should stay soft for 2-3 days.These donuts can be frozen for up to 3 months.If you can have dairy, feel free to use dairy butter and milk.I use So Delicious Unsweetened Coconut Milk, but feel free to use any milk that works for your dietary needs.I recommend my gluten free flour recipe if you would like to use gluten free flour for these donuts.