Preheat oven to 350 degrees.
Lightly spray desired pans with cooking spray, set aside.
In a medium saucepan, add the apples and cider. Bring to a boil and reduce to a simmer. Cook until tender.
Meanwhile, in a large bowl, combine the dry ingredients. Set aside.
Remove the apples from the heat and cool slightly. Puree until smooth.
Reserve 1 C or so and add it to the almond milk. Allow to sit.
In the bowl of an electric mixer, cream together the sugars and margarine until light and fluffy.
Add the applesauce and oil to the puree along with the apple puree/vinegar mixture. Whisk to combine.
Alternating the puree mixture and the flour mixture, incorporate into the creamed margarine/sugar mixture until well incorporated. Stir in the vanilla.
Divide batter evenly amongst desired prepared pans.
Depending on the size of the pan you use, the baking time will vary from 20 to 35 minutes. Test for doneness with a toothpick. The donuts will be dense but you should see crumbs on the toothpick just as you would with baking a traditional cake.
Cool completely on a wire rack.
Whisk together all of the ingredients for the glaze adding powdered sugar until you reach the correct consistency. Drizzle over the donuts.
In a small bowl, add the cinnamon and sugar. Stir to combine and sprinkle over the wet glaze