Preheat the oven to 400°F (204°C). Grease two 6-cavity donut pans with melted coconut oil.
Make the Apple Spice Mix: combine all of the spices in a small bowl and stir to combine.
Pour the almond milk into a measuring cup and add the apple cider vinegar, whisk to combine. Allow to sit for 5-10 minutes until the mixture is slightly curdled.
In a large bowl, whisk together the flour, salt, baking powder, and Apple Spice Mix.
In a medium bowl, add the almond milk-vinegar mixture, applesauce, sugar, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and use a whisk or wooden spoon to mix until just combined, taking care to not over mix.
Spoon the donut mixture into a pastry bag fitted with a tip (or into a large resealable bag with a hole cut in the corner). Pipe the donut batter into each donut cavity, filling a little more than 3/4 full.
Bake the donuts for 10 minutes in the preheated oven or until a toothpick comes out clean. Transfer the donut pan to a wire rack to cool. Once cooled, flip the donut pan over onto the wire rack and lightly tap each cavity to pop out the donuts.
To make the Cardamom Maple Icing, pour the powdered sugar into a large shallow bowl. Add the maple syrup and pour in the almond milk, a tablespoon at a time, whisking together until smooth and pourable but not too thin. Add a pinch of cardamom, whisk again, and taste. Add more cardamom if desired.
Dip each donut into the Cardamom Maple Icing, and if desired, sprinkle on chopped nuts and toasted coconut. Allow the donuts to rest for 15 minutes for the icing to set.