These cinnamon streusel donuts are perfectly tender and delicious, and have a crunchy, sugary, oat topping. These are just right for autumn.
Preheat oven to 350 degrees F. Lightly grease and flour a donut pan. (I recommend greasing and flouring the pan even if it is non-stick. It just makes it easier to remove the donuts).
Put the vegan buttery spread, brown sugar, and applesauce in a bowl and stir well.
Add the gluten free flour blend, oat flour, salt, baking powder, and spices to the bowl. Add the vinegar and water and stir until smooth.
In a small bowl, mix the brown sugar, vegan buttery spread, and oats. Sprinkle this streusel topping on the donut batter in the pan.
Bake at 350 degrees F for about 15 minutes. Let cool in the pan for 10-15 minutes, then overturn the pan and tap on the bottom to remove donuts.
Store leftover donuts in an airtight container. They should stay fresh for two days.