Preheat oven to 350°F. Lightly grease 2 (6-count) donut pans with coconut oil.
Place the apple cider in a small saucepan and bring to a boil. Reduce the heat and simmer until the cider reduces to ¼ cup. Remove from heat and set aside to cool down.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
In a medium bowl, using an electric mixer, cream plant based butter and sugar until light and fluffy. About 3 minutes. Add vanilla.
Add flour mixture and applesauce alternately ending the process with flour mixture. Continue mixing until well incorporated. Scrape the bowl as needed. Slowly add reduced apple cider, mix until well combined.
Spoon the batter into the prepared pans. Fill then ¾ of the way. Bake for 15 minutes or until golden brown. Remove from oven and allow the donuts to cool down for 5 minutes. Remove from pan.