To make the applesauce: Peel, core, and slice apples into small chunks. Transfer to a medium pot. Add in water, cinnamon and cane sugar. Bring to a boil over high heat and then reduce the heat to low. Cover and let simmer 15-20 minutes until apples are soft. Puree using a blender or food processor for a smoother applesauce.
Preheat oven to 160°C.
In a large bowl, whisk together ingredients of Mixture 1.
In a separate bowl, whisk together ingredients of Mixture 2. Mix the dry ingredients into the bowl with the wet ingredients.
Divide batter evenly between donut tins, filling all the way full. Bake at 160°C for about 20’ or until a toothpick inserted comes out clean.
Remove donuts from oven and let cool for a few minutes in the pan. Then cool completely on a wire baking rack or flat surface before adding the glaze.
In the meantime, make glaze (optional). To a small mixing bowl, add raspberry juice, powdered sugar and hot water. Whisk to combine. You should have a slightly thick glaze.
Dip each donut in the glaze. Then top with desired toppings, such chopped pistachios. Let glaze harden and enjoy!