These cake doughnuts would still work if you choose to bake them but occasionally I like the traditional deep fry for its crispy exterior. High Fiber, Lactose Free, Vegan.
Toss the diced apples in 2 Tbsp sugar, ¼ tsp cinnamon, 1/8 tsp allspice and a dash of nutmeg. Set aside.
Combine flaxseed meal and water and set aside.
Sift whole wheat flour, unbleached white flour, baking powder, salt, 1 tsp cinnamon, ¼ tsp allspice, and nutmeg. Set aside.
Combine ¾ cup sugar and coconut oil or shortening and mix until well incorporated. Add the applesauce and flaxseed meal mixture and mix well. Add the dry ingredients in two additions and blend until most of the flour has been incorporated. Add spiced apples and mix until combined. Cover and chill for at least 1 hour.
Roll dough on a floured board to ½-inch thickness. Cut with a doughnut cutter or into desired shapes and set on wax paper.
Heat oil to 375°F in a deep fryer or deep pan (such as a Dutch oven). Working in small batches, carefully lower doughnuts into the hot oil. Do not overcrowd. Fry on each side about 1 ½ minutes per side, turning with a wooden chopstick or skimmer. Remove and let drain on paper towels.
While still very warm, toss doughnuts in ¼ cup sugar mixed with 1 tsp cinnamon.
