Preheat oven to 350°F and like an 8x8-inch baking pan with parchment paper.
In large bowl, whisk together the butter, eggs, coconut sugar, maple syrup, yogurt, and vanilla until smooth.
Stir in the remaining dry ingredients for the cake until a smooth batter forms.
Gently fold the chopped figs into the batter, setting aside a few to top the cake with (optional).
Pour the batter into the baking dish, then set aside while you prepare the crumble.
To make the crumble, whisk the tapioca starch, coconut flour, coconut sugar, slivered almonds, cinnamon, and sea salt together in a bowl with a fork, then use the fork to whisk in the maple syrup and melted butter.
Sprinkle the crumble over the top of the cake, then top with a few of the figs set aside (optional).
Bake for 28-30 minutes, until a toothpick comes out clean or with a dry crumb. Allow to cool for 5 minutes before transferring to a wire rack to cool until just slightly warm before slicing.