Preheat the oven to 350 degrees F. Grease a donut pan. (Even if it is non-stick, I still recommend greasing it, just to make sure your donuts come out intact). In a medium sized bowl, whisk together the gluten free flour blend, sugar, spices, cocoa powder, baking soda, and salt.
Add the melted vegan buttery spread, non-dairy milk, applesauce, vanilla extract, apple cider vinegar, and molasses. Stir well.
Spoon the batter into the greased donut pan. Bake at 350 degrees F for 12-14 minutes.
Let cool in the pan for about 10 minutes, then invert the pan over a cookie sheet and tap the bottom to release the donuts.
While the donuts finish cooling, make the chocolate glaze. Place the cocoa powder, brown sugar, salt, non-dairy milk, chocolate chips, and vegan buttery spread in a sauce pan, and cook over medium heat until melted. Stir often, and remove from the heat.
Pour the glaze into a bowl and allow to cool for a few minutes. Dip the tops of the cooled donuts into the glaze. Enjoy!