Blend plant-based milk with apple cider vinegar, maple syrup, vanilla extract and set aside.
Preheat the oven to 350F°, 175C° and have your silicone donut molds ready.
In a large bowl, blend butter with coconut sugar and whisk with electric blender until the mixture turns into a foam.
Add apple sauce and whisk little longer.
Gradually start adding almond flour, gluten free mix and milk.
When ready scoop 3 mini-ice cream scoops per donut and fill your molds.
With a small spatula, smooth out the surface and tap couple times each mold for the batter to settle.
Bake for 25minutes or until the toothpick comes clean.
When ready, let them cool down for 10 minutes before removing from the mold.
Pel them out gently and place them on cooling rack for at least 30 minutes before dipping.
WHITE CHOCOLATE GLAZE
Blend cashews in a food processor with 4tbsp water and set aside.
In a double boiler, melt the cacao butter with coconut oil.
Transfer to a large bowl and whisk with sweetener.
Add coconut cream with vanilla extract and whisk again.
Add cashew cream and whisk until smooth.
At this point the mixture thickens, therefore, scoop with ice cream scop or spoon and melt above steam again.
Transfer back to a bowl and let it cool. Do not worry it will not get thick anymore.
When ready, dip 6 donuts and place them on cooling rack with parchment paper underneath.
Wait couple of minutes then transfer them into freezer for 5 minutes. Dip them again to attain a thicker layer.
For the blue glaze, add the spirulina and whisk well.
Repeat same process, with the remaining donuts.
When you done, place all donuts into a refrigerator over night.