Vegan apple-whiskey cake donuts

Peel the apples and dice them so they cook faster.

In a saucepan on high heat with a little canola oil, add the apples, the nutmeg-cinnamon-allspice mix, brown and white sugar, salt and an optional splash of whiskey.

Cook on high heat about 10 minutes until very dark, sticky and golden brown; transfer to a blender.

Deglaze the hot pan with a little whiskey and apple juice, off the heat to avoid flare-ups; reduce to a syrup for the glaze.

Blend the caramelized apples to a thick puree.

In a large bowl whisk almond milk, brown and white sugar, the spice mix, canola oil, all-purpose flour and baking powder until smooth; stop as soon as the lumps are gone or the batter gets tough.

Stir in a generous amount of the apple puree; transfer to a piping bag. Wipe each mold with a little canola oil.

Pipe the batter into the donut molds only about half full, or they overflow into a muffin-like lip.

Bake at 375F for 15 minutes, until dark golden brown.

Glaze: mix some of the reduced syrup with powdered sugar until absorbed. Toppings: sugar and powdered sugar each mixed with a little cinnamon, nutmeg and allspice.

Turn the donuts out onto a cake rack to cool a minute; once cool enough to handle, coat generously in the glaze or toppings.