Reprinted from The Blood Type Diet Website (

Wheat Free (Rice/Spelt) Chocolate Cake and Frosting
42 votes


When starting the diet, my chocolate-loving Type O husband lamented that he couldn't have his favorite cake. I came up with this recipe, which is easily adaptable to Type A, AB, and B. He loves it, and requests it often.

Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type AB (1 beneficials)
  • Type B (1 beneficials)
  • Type B Non Secretor (2 beneficials)
  • Type O Non Secretor (0 beneficials)
  • Dessert


  • 1 cup rice flour
  • 3/4 cup spelt flour
  • 1/2 cup unsweetened cocoa
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 1/4 cup sugar
  • 1/2 cup butter, softened (1 stick) (substitute ghee for type A and AB and better for all types)
  • 1 teaspoon almond extract (substitute vanilla extract for type B and AB)
  • 3 eggs
  • 1 cup soy milk (substitute milk only for type B)


  • 4 1/2 cups sifted powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup butter, softened (1 stick) (substitute ghee for type A and AB and better for all types)
  • 1/3 cup boiling water
  • 1/2 teaspoon almond extract (substitute vanilla extract for type B and AB)
How to make it:
  1. CAKE:
  2. Preheat the oven to 350.
  3. Grease and flour, using rice flour, a 13x9 inch pan. Combine flours, cocoa, baking soda and salt.
  4. In another bowl, cream butter and sugar. Beat in almond extract and eggs.
  5. Add dry mix and soy milk alternately to butter and sugar mixture, beating well after each addition.
  6. After ingredients are mixed, beat the batter for about 30 seconds more on high, until the batter looks like chocolate whipped cream. Pour mixture into greased and floured pan. Bake at 350 for about 30 minutes, or until a knife or toothpick inserted in the center comes out clean.
  7. Make sure you whip the cake batter after mixing the ingredients. The extra air helps the cake to rise. The cake will not rise as high as a wheat flour cake. The 3 eggs help the rice flour rise, since there is no gluten in rice flour.
  8. The spelt simply adds a little more texture and body to the cake. It can be made with rice flour alone.
  10. Mix powdered sugar and cocoa. Add butter, almond extract and boiling water. Beat with electric mixer until combined. Beat for one additional minute on medium speed. Cool until spreading consistency. Frosting adapted from the 'Better Homes and Gardens New Cook Book.'
  11. NOTES:
  12. OK for Type O. There are no avoid ingredients in either the cake or the frosting.
  13. For Type A and AB use ghee instead of butter.
  14. For Type B and AB use vanilla instead of almond extract.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Soy Milk1 B N N A A N N A
Spelt Flour/Products2 ,3 ,4 ,5 N N N N N N N A
Rice Cake/Flour1 ,3 ,5 B N B B B B N N
Baking Soda  N N N N N N N N
Sugar (Brown/White)  N A N A N A N A
Chocolate/ Cocoa4 N N N N N N N N
Sea Salt5 N N N N N N N N

BTD Variations and Substitutions Analysis:

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Vanilla- N N N N N N N A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butter5 A A A A N N N N
Ghee (Clarified Butter)5 N N N B N B N N

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond Extract5 ,6 N N A A A A N N

[1] This recipe uses ingredients which may be genetically modified .
[2] This recipe uses ingredients that contain gluten.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients rich in lignans.
[5] This recipe uses ingredients which may help limit bacterial overgrowth.
[6] This recipe uses ingredients which are known to be common allergens.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 28, 2007 at 05:41 PM By: Don
    • Revised Feb 14, 2008 at 12:36 AM By: Rodney