Preheat the oven to 325°F. Lightly spread some coconut oil on the sides of one 8" circular cake pan. Cut some parchment paper to fit in the bottom of the pan.
In a large bowl, whisk together the dry ingredients: cassava flour, cane sugar, maple sugar, baking powder, baking soda, and salt.
Add the eggs, oil, yogurt, and vanilla extract. Stir until the batter is smooth and no lumps remain. The batter should seem thick but still pourable.
Pour the batter into the cake pan and spread out the top evenly.
Bake for 50-55 minutes. The cake should bounce back when lightly pressed and the center should be nicely domed. NOTE: As the cake cools, it will settle and become more flat. This is normal for baking grain-free cakes and the texture should still be moist and soft.
Cool for 10 minutes before removing the cake from the cake pan. Let the cake cool completely before decorating.
This cake is best enjoyed within 1-2 days of beging baked. Store leftovers in airtight container at room temperature. Leftover can also be frozen for later.