Preheat the oven to 325℉. Lightly oil the sides of a 9" cake pan with coconut oil. Cut a piece of parchment paper to fit in the bottom of the cake pan.
In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk until combined.
Add the oil, eggs, and yogurt. Stir until the batter is smooth but do not over mix the batter. The batter should be pourable but not too thin.
Pour the batter into the cake pan and make sure it is spread evenly in the pan.
Bake for 45-50 minutes. A toothpick inserted into the center of the cake should come out clean and the edges should bounce back when gently pressed.
Allow the cake to cool for 15 minutes in the cake pan, then turn it out on a cooling rack to cool completely.
Allow the cake to cool completely before frosting. Store leftovers in an airtight container for 3-4 days.