Preheat the oven to 350°F. Lightly oil two 8" round cake pans with coconut oil. Cut two circles of parchment paper that fit in the bottoms of pans.
In a large mixing bowl, whisk together the sifted flour, coconut sugar, sea salt, baking soda, and cacao powder.
Add the avocado oil, apple cider vinegar, vanilla extract, and cold water. Stir to combine. The batter should be like traditional cake batter but slightly thicker. It should hold its shape for a second or two when stirred but should easily spread out when you gently shake the bowl.
Notes: If you did not sift and weigh your flour, consider these notes. If the batter seems too moist, add more flour 1 tablespoon at a time until correct consistency is achieved. If the batter seems too thick, add more cold water 1 tablespoon at a time until the correct consistency is achieved.
Divide the batter up between the two 8" cake pans. Lightly tap the pans on the counter and gently shake them to spread the batter evenly.
Bake for 30-35 minutes. The cakes should bounce back when pressed gently.
Let the cakes cool for 10 minutes in the pans before removing them and placing them on a cooling rack to cool completely. Don't forget to peel off the parchment paper circles on the bottom of each cake!
Cool completely before frosting and decorating!