Preheat oven to 400F, and lightly coat a 30-count, mini donut pan with oil.
In a mixing bowl, cream the coconut oil, apple sauce, and sugar together using a whisk or hand mixer. Add aquafaba, non-dairy milk, and vanilla extract, whisk until combined.
Sift flour, baking powder, cardamom, and salt into the mixing bowl; stirring until the batter has no dry pockets. Pour batter into a piping bag or resealable zip bag, with the corner cut for a small opening. Pipe batter into each donut mold, filling to the top (not over).
Bake donuts for 5-7 minutes, or until an inserted toothpick draws clean. Place baking sheet on cooling rack for at least 15 minutes before carefully removing donuts.