The Wink Blog

Happy Happy Birthday!


Happy Happy Birthday!

Today, our Founder & CEO turns another year older. So, what can we make for the man who can't eat anything? A special birthday cake, that's what! This recipe is adapted from Honestly Nourished. We made this cake for a big birthday party, and it was a hit with everyone, especially for the macros!!

We made a two-layer cake, frosting it with a vegan cashew cream frosting. SO GOOD! 



  • 3 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • Scant 1/2 teaspoon stevia
  • pinch of salt
  • 6 eggs
  • 1/2 cup melted coconut oil
  • 1/3 cup almond milk
  • 4 teaspoons vanilla extract
  • 3 tablespoons rainbow sprinkles


  • 1 cup soaked cashews
  • 2 tablespoons melted coconut oil
  • 1/4 cup almond milk
  • 1/8th teaspoon stevia
  • 2 teaspoons vanilla exract


  • Preheat oven to 350F. Lightly grease two 9-inch cake pans with coconut oil spray.
  • In a large bowl, sift together all dry ingredients (the flours, baking soda, baking powder, stevia, & salt) and mix well
  • In another bowl, whisk together all wet ingredients (eggs, oil, milk, & vanilla).
  • Mix dry into wet, and then mix in 2 tablespoons of sprinkles.
  • Spread half the batter (which will be very thick) into each cake pan and bake for 20-25 minutes. Let cool (can speed up the cooling process by putting cakes into fridge).
  • While the cakes are cooling, make the frosting by combining all ingredients into a high-powered blender or food processor and processing thoroughly, adding more almond milk if necessary. 
  • Once the cakes are cool, spread 1/2 the frosting between the two layers, and top with the remaining frosting. Then, add 1 tablespoon of sprinkles to the top of the cake.

    It's so delicious! 

    NUTRITIONAL INFORMATION: Serving size 1/16th of cake with cashew frosting

    Calories - 280

    Fat - 24.5g

    Carbs - 9.2g

    Fiber - 3.8g

    Sugar - 1.9g

    Protein - 8.6g


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