Preheat your oven to 350°F (175°C) and lightly grease a donut pan with oil or non-stick spray.

In a small saucepan, simmer the apple cider over medium heat until it reduces to about three-fourths of a cup to intensify the flavor. Let it cool slightly before using.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.

In another bowl, whisk the reduced apple cider, applesauce, melted vegan butter, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should be slightly thick.

Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.

Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.

Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack.

In a small bowl, combine sugar and cinnamon. Brush each warm donut with melted vegan butter, then roll in the cinnamon-sugar mixture until well coated.