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Preheat the oven to 350˚F (175˚C). Spray two 6-cavity donut tins with cooking spray.
In a large bowl, whisk together the flour, almond flour, baking powder, salt, cinnamon and cardamom.
In a small bowl, whisk together the yogurt, eggs, sugar and vanilla extract.
Pour the wet ingredients into the dry ingredients, and stir to combine. Using two spoons (or a pastry bag), divide the batter into the prepared donut cups, filling them three-fourths of the way full (don’t go over the center, otherwise you won’t get a hole).
Bake the donuts until a toothpick inserted in the center comes out clean, about 15-17 minutes. Let the donuts cool in the pans on a rack for 5 minutes, then transfer them to a rack and let cool completely.
In a bowl, whisk together the cinnamon and sugar. Brush a donut lightly with apple cider on both sides, then immediately dunk it into the cinnamon sugar mixture, coating it all over. Repeat with the rest of the donuts.
Dunk the top of the donuts in the maple glaze. Let the donuts sit at room temperature to allow the glaze to harden.