Reprinted from The Blood Type Diet Website (www.dadamo.com)
Spelt Red Velvet Cake
Description:
My family used to make this cake on special occasions. It does look like red velvet. I have substituted white spelt flour for cake flour and soured soy milk for buttermilk in the cake. I have substituted water for milk in the icing, and it tastes perfectly fine. This cake is quite rich and would be decadent for Valentine's Day. (Makes double layer 9-inch cake)
Ingredients:Cake: - 1/2 cup butter
- 1-1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened cocoa
- 4 Tablespoons (2 oz.) red food coloring
- 1 cup soy milk soured (add 1 Tablespoon apple cider vinegar [lemon juice] to 1 cup soy milk)
- 2-1/2 cups white spelt flour
- 1 teaspoon salt
- 1-1/2 teaspoons baking soda
- 1 Tablespoon apple cider vinegar
Icing: - 6 Tablespoons white spelt flour
- 1 cup water
- 1 cup white sugar
- 1 cup butter
- 1 teaspoon vanilla extract
How to make it:- Grease two 9-inch round pans.
- Preheat oven to 350 degrees Fahrenheit.
- Cream butter and 1-1/2 cups sugar.
- Add eggs and vanilla and beat well.
- Make a paste of cocoa and red food coloring.
- Add to creamed mixture.
- Mix salt with flour.
- Add alternately the flour with the soy milk mixture to the creamed mixture.
- Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR.
- Pour into cake pans.
- Bake for 30 minutes (start checking at 20 minutes). Set aside to cool.
To Make Icing: - Stir flour and water in a saucepan until dissolved. Bring flour and water to a boil, then cook flour and water over low heat until thick stirring constantly. LET COOL THOROUGHLY!
- After cooling, cream 1 cup sugar, butter and 1 teaspoon vanilla.
- Beat this well until light and fluffy.
- Add flour mixture to butter-sugar mixture and beat until of a good spreading consistency.
- Don't ice cake until completely cooled.
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