Heat oven to 350 degrees, and grease a cake pan.
In a mixing bowl, combine eggs, vanilla, applesauce, and almond milk together. Set aside.
In a separate bowl, whisk together the almond flour, coconut flour, swerve, baking soda, baking powder, and sea salt together.
Add the wet ingredients in the bowl with the dry ingredients and combine.
Stir in the sprinkles.
Bake cake for 20-25 minutes. Keep an eye on it because all ovens cook differently. Use the toothpick method to determine if it's finished. The edges will be slightly golden. Place the cake in the freezer to cool.
Mix the coconut milk whipped cream and the confectioners Swerve together. Place in the fridge to firm.
Once the cake is completely cool, pour the frosting onto the cake and spread evenly. Add sprinkles if you want! Store in the fridge or freezer.