• Preheat oven to 350 degrees F. Grease a donut pan with vegan buttery spread.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
  
• Add the melted buttery spread, non-dairy milk, vanilla extract, unsweetened applesauce, and vinegar, and mix.
• Carefully spoon the batter into the donut pan. Smooth out the top of each donut.
• Bake at 350 degrees F for 12-14 minutes.
• Let the donuts cool for about 10 minutes, then turn the pan over to let the donuts fall out onto a cookie sheet or parchment paper. You may have to tap on the bottom of the pan to release the donuts
  

To make the frosting:

• Press the blackberries against a fine mesh sieve over a large bowl to release the juice.
  
• Add half of the powdered sugar to the blackberry juice and mix on medium speed. Drizzle in the non-dairy milk, continue beating. Add the rest of the powdered sugar, and continue to beat until smooth and creamy.
• Let the donuts cool completely before frosting.
• Frost the cooled donuts, then top with assorted berries if desired.