Preheat the oven to 325°F. Lightly oil the sides of an 8" cake pan with coconut oil. Trace the bottom of the pan onto a piece of unbleached parchment paper and cut out the circle. Place the circle in the bottom of the cake pan.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
Add the oil, eggs, and yogurt. Stir until a smooth batter forms. Fold in the spices.
Spread the batter into the cake pan. Smooth out the top if necessary. Bake for 45-55 minutes. A toothpick inserted into the center of the cake should come out clean and the edges should bounce back when gently pressed. The center of the cake should be set and lightly cracked.
Place the cake on a cooling rack and allow it to cool completely before frosting the cake. The cake will have risen nicely when baked, but it will settle down as it cools. This is normal for grain-free cakes.
Store leftovers in airtight container at room temperature for 4-5 days.