Add the apple cider to a small saucepan. Reduce the apple cider over medium heat for about 15 minutes until it reaches 3/4 cup. Set aside to cool.
Preheat the oven to 350F. Grease a donut pan with cooking spray.
In a large bowl, combine the gluten-free flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves and whisk together.
In a separate bowl, combine the reduced apple cider, melted vegan butter, unsweetened applesauce, apple cider vinegar and vanilla. Whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
Spoon the batter into the donut pan wells or pipe it with a pastry bag.
Bake at 350F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
To make the topping, whisk together 1/4 cup of granulated sugar with 1 tsp of cinnamon.
While the donuts are still somewhat warm, press them in the cinnamon sugar mixture or spoon it over the top of the donuts to cover them in the mixture. Set aside to cool.