Preheat the oven at 170°C (340°F) and grease and flour a cake pan.
Sift the flour, baking soda, salt, and spice blend in a medium bowl and set aside.
In another medium bowl, mix the eggs with coconut sugar, olive oil, and honey until fluffy.
Add the yogurt, pumpkin puree, vanilla extract, and apple cider vinegar to the egg mixture and whisk them together until fully incorporated.
Using a spatula, start adding the flour mixture to the bowl and mix it. Work in batches and wait for each batch of flour to be completely incorporated into the mixture before adding the next.
When the mixture is completely combined, add it to the cake pan. I am using a 6 hole cake pan with a 1,5 L (6 cups) capacity. Fill ¾ of each hole with the mixture to avoid overflow.
Bake for 40-45 minutes. To check if the cakes are ready, insert a toothpick into a cake. If it comes out clean and dry, then the cake is ready.
Remove from the oven and allow to cool a bit in the cake pan. Remove from the cake pan and place on a cooling rack.
Place the cakes on a serving platter, add the toppings of choice and serve .