Preheat the oven to 350°F (175°C) and grease a doughnut pan with oil or nonstick spray.

In a small bowl, whisk together the ground flaxseed and warm water. Set aside for a few minutes to thicken into a flax egg.

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, baking soda, cinnamon, ginger, cardamom, and cloves.

In a separate medium bowl, stir together the apple cider, brown sugar, almond milk, melted coconut oil, vanilla extract, and the flax egg.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apple.

Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full.

Bake for 15-20 minutes, or until the doughnuts are beginning to brown at the edges and a toothpick inserted into the center comes out clean.

Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.