Gluten Free Smith Island Cake – 10-Layer Cake (Allergen-Free Options)

Want to impress your guests? Make this elegant 10-layer Gluten Free Smith Island Cake. The cake is amazing with its rich almost pound cake-like texture. The glaze is similar to chocolate caramel sauce. While I made the dairy-free version, you can make this cake low-dairy, full-dairy, or allergen-free/egg-free.

Link You’ll Need:

Carla’s Gluten Free All-Purpose Flour Blend Recipe

Chocolate Ganache Recipe

How to Avoid Cake Layers from Doming in the Center

To ensure that the cake layers do not dome in the center, read this article.

Frosting Options:

While I experimented by using chocolate glaze, you’ll have a prettier slice cake if you use Chocolate Ganache.

Number of Layers:

While I made a 10-layer cake, you can make anywhere between 8 and 15.

Gluten Free Smith Island Cake

The 10 layers of this Gluten Free Smith Island Cake will not only impress guests but the texture and flavor of the cake and glaze will as well.
Course Dessert
Cuisine American
Ingredient Keyword butter, Carla’s Gluten Free All-Purpose Flour Blend, Dutch-processed cocoa powder, evaporated milk, full-fat coconut milk
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 11 people


For the Chocolate Glaze:

  • Oil for pans
  • 2-2/3 cups Carla’s Gluten Free All-Purpose Flour Blend 360 g (see above recipe link) (360 g)
  • 1/4 teaspoon salt
  • 1 tablespoon gluten-free baking powder Rumford
  • 2 cups granulated sugar
  • 16 tablespoons unsalted butter at room temperature, each tablespoon cut into 4 pieces (8 ounces/227 g or 2 sticks) (or refined coconut oil or hydrogenated palm oil*)
  • 5 large eggs** at room temperature
  • 1 cup full-fat coconut milk or evaporated milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup water warm or at room temperature

For the Chocolate Glaze:

  • 2-2/3 cups granulated sugar
  • 1 cup full-fat coconut milk or evaporated milk
  • 3/4 cup Dutch-processed cocoa powder best brand: Droste (87 g)
  • 5 ounces 1 stick + 2 tablespoons unsalted butter (or refined coconut oil or hydrogenated palm oil*)
  • 1-1/2 teaspoons pure vanilla extract


  1. To Make the Cake:
  2. Preheat the oven to 350°F. Moderately oil the bottom and sides of each pan and place an 8 to 8-1/2-inch round sheet of parchment paper on the bottom. Turn the parchment paper over so that the top is now oiled. Drain out any excess oil.
  3. In a bowl, whisk together the flour blend, baking powder, and salt; set aside.
  4. Cream together the sugar and butter on medium speed until light yellow in color and develops a fluffy texture.
  5. Beat in each egg one at a time until incorporated prior to adding the next, scraping the sides and bottom of the bowl about three times.
  6. Sift in the dry mixture one-third at a time, mixing on low speed to combine after each addition, scraping bowl as needed.
  7. Add the coconut milk a little at a time and continue to beat on low speed, scraping bowl as needed.
  8. Pour in the water and vanilla a little at a time, beating on low until combined.
  9. Scoop a little over 2/3 cup of batter (5.1 to 5.3 ounces), just enough to cover the bottom of each pan without seeing the color of the pan through the batter.
  10. Bake up to 4 layers at a time on the center rack for up to 11 minutes or until the cake springs back when lightly touched.
  11. Remove each pan from the oven and scrape the edges to loosen. Using two spatulas (I use an offset frosting spatula and rubber/silicone spatula) working your way under the parchment paper and transfer to a cooling rack. Allow to cool completely.
  12. Wash the pans, oil, and line with parchment and repeat the above steps until all ten layers are baked. If you’ve used too much batter, don’t worry. Nine layers looks just as good.
  13. To Make the Chocolate Glaze:
  14. Add the sugar and coconut milk to a quart-size saucepan along with the sifted cocoa powder. Heat over medium-high heat until bubbles appear. Lower heat and stir until the sugar thoroughly melts. Remove from the heat and stir in the butter until it melts completely. Stir in the vanilla.
  15. To Assemble the Cake:
  16. Add one layer of cake to the bottom of a round platter. Pour 1/4 cup of chocolate glaze on in the center of the layer. Using the back of spoon or dry measuring cup, distribute the glaze to the edges of the cake, adding additional glaze as needed. Repeat until all ten layers are glazed. When you glaze the final layers the glaze will begin to pool around the platter. Just spoon it up back into the saucepan on a layer.

  17. Allow the top layer to set and then add the last 1/2 cup or so of glaze on the top.

  18. Scrape up an excess glaze and spoon into the remaining glaze. Using a wet paper towel, wrapped around your index finger, clean the sides of the platter. Repeat as necessary, getting as close to the cake as possible.

  19. Slice using a clean knife that has been soaking in hot/warm water. Clean knife and dip in warm water between slices.


Feel free to add a teaspoon or less of butter emulsion/extract, if desired, for dairy-free.

**For Egg-Free:
Replace each egg white with 2 tablespoons liquid from a can of cannellini beans. Replace each egg yolk with 1 tablespoon fat (butter, hydrogenated palm oil, or refined coconut oil.) Refined coconut oil does not impart a coconut flavor.

2 Replies to “Gluten Free Smith Island Cake – 10-Layer Cake (Allergen-Free Options)”

    1. Debbie,

      Above the recipe, please read the section “Frosting Options”. So I use the glaze, I think it shows every little tiny one. The nausea thicker. Therefore, it wouldn’t show every little bump. However, I don’t know how much Kenna she would need for this 10 layer cake. I would start with one recipe and make more if needed.

      I hope this clarifies things for you.


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