*If you don't have a chai spice blend you can use 3 teaspoons of a combination of cinnamonginger, cardamom, allspice, black pepper, and cloves. See explanation in blog post above.
Ahead of Time
Preheat oven to 350 degrees.
Prepare silicone cake molds.
Melt coconut oil on lowest heat. Remove from heat.
In a medium mixing bowl combine almond flour, tapioca flour, sea salt, baking soda, baking powder, and chai spice blend, and whisk together until well mixed.
In another bowl with a mixer and a whisk attachment, beat the eggs, palm sugar and maple syrup until pale and creamy, about 2-3 minutes.
On low speed, add the melted coconut oil (it should not be hot) in a slow steady stream while blending and beat until everything is well mixed. Add vanilla.
On lowest speed, add the dry ingredients and then the yogurt until just until incorporated. Don't overbeat.
Stop and scrape down the sides with a spatula and finish mixing gently.
Spray silicone cake molds and pour batter evenly into prepared molds.
Bake in preheated oven until golden brown, when a toothpick comes out clean, and/or the cakes spring back when touched in the middle. About 20 minutes. (Baking time will change with different sized molds.)
Unmold and cool on a baking rack to bring the temp down as fast as possible.
If you are adding a glaze let cakes completely cool before topping them with glaze.
Cakes are best fresh but you can store cakes in an airtight container for 4-5 days. Or freeze for up to 2 months.