Cinnamon Sugar Vegan Donuts

Preheat the oven to 350 degrees F (175 C) and spray a donut pan with non-stick spray.

Whisk the all purpose flour (1 cup), granulated sugar (0.5 cup), baking powder (1 tsp), salt (0.25 tsp) and ground cinnamon (0.5 tsp) in a large bowl. Pour the + 2 tbsp soy milk (0.5 cup), applesauce (1 tbsp), melted vegan butter (1 tbsp) and pure vanilla extract (1 tsp) into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine until batter is similar to cake batter.

Spoon the batter into the donut pan, or fill a large ziplock bag with batter, cut a hole in the corner and pipe into the pan, filling about 0.75 of the way full. Be careful not to overfill.

Bake for 9-10 minutes or until the edges are lightly golden brown. Let cool for 2-3 minutes in the pan, then carefully transfer to a wire rack with parchment paper beneath. Start 9m timer

Stir together the granulated sugar (0.5 cup) and ground cinnamon (1 tsp) for the topping in a medium bowl, and melt the melted vegan butter (0.25 cup) in a separate bowl.

Dip the donuts into the melted vegan butter (0.25 cup), both sides or just one side if preferred. Then dunk the donut into the granulated sugar (0.5 cup) and ground cinnamon (1 tsp) mixture to coat.

Serve immediately, or within one day for best results. Leftover donuts will keep for two days at most, covered and at room temperature.