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For the donuts:
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Preheat oven to 325 F. Lightly grease donut pans with dairy free cooking spray (recipe will make 18 donuts, and the recipe is best prepared in a donut pan).
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In the bowl of a stand mixer (or you can do this by hand too), combine shortening and sugar. Beat until well mixed. Add applesauce and vanilla. Mix until well blended. Dissolve instant coffee granules in a small bowl with the soy milk, then add this into the sugar mixture. Stir to combine. Set aside.
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In a separate bowl, sift together the flour, cocoa powder, baking powder and salt*. Add this into the wet ingredients and mix until batter is just combined. Do not overmix.
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Fill each donut cup approximately 3/4 full. (To avoid the mess of spilling you can also pour the batter into a Ziploc bag and snip off one corner. Then you can pipe the batter into the pan just like you would when decorating a cake.)
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Bake for 10 to 12 minutes or until donuts spring back when touched. Allow to cool in pan for 5 minutes then invert onto a wire rack and dip in the glaze while still warm.
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To make the glaze, stir together the icing sugar, hot water and vanilla in a small bowl until smooth. Dip both sides of donut in glaze while warm. Place on a wire rack to allow the excess glaze to drip off.
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* NOTE: Two teaspoons of salt may seem like a lot for this recipe but that is what makes Tim Horton's chocolate glazed donuts so unique; it's the combination of salty sweet flavor. However, if you prefer less salt, feel free to adjust the amount. It will not alter the texture of the donuts.
