Preheat oven to 350° F and line two 8 or 9-inch cake pans with parchment paper or silicone mats.
In a large bowl, sift together the almond flour, white rice flour, potato starch, baking powder, and salt. In a separate bowl, whisk together the agave nectar, coconut milk, almond milk, vanilla extract, and almond extract.
Add the wet ingredients to the dry and mix well. Stir in the sprinkles then divide the batter between the pans.
Transfer the pans to the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before removing from the pan.
When the cakes are completely cooled, gently flip them out onto a cake stand or serving platter. Add one cup of frosting to the bottom layer then sprinkle with a dash of sprinkles.
Place the other cake on top and repeat while also icing the sides of the cake. Top the cake with additional sprinkles. Serve immediately or store in the refrigerator for 3-5days