Reprinted from The Blood Type Diet Website (

Spelt Red Velvet Cake


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)

  • 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:
  1. Grease two 9-inch round pans.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Cream butter and 1-1/2 cups sugar.
  4. Add eggs and vanilla and beat well.
  5. Make a paste of cocoa and red food coloring.
  6. Add to creamed mixture.
  7. Mix salt with flour.
  8. Add alternately the flour with the soy milk mixture to the creamed mixture.
  9. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR.
  10. Pour into cake pans.
  11. Bake for 30 minutes (start checking at 20 minutes). Set aside to cool.
  12. To Make Icing:

  13. 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!
  14. After cooling, cream 1 cup sugar, butter and 1 teaspoon vanilla.
  15. Beat this well until light and fluffy.
  16. Add flour mixture to butter-sugar mixture and beat until of a good spreading consistency.
  17. Don't ice cake until completely cooled.