Reprinted from The Blood Type Diet Website (

Spelt Red Velvet Cake
8 votes


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)

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

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Soy Milk2 B N N A A N N A
Spelt Flour/Products2 ,3 ,4 ,5 N N N N N N N A
Butter1 A A A A N N N N
Vanilla  N N N N N N N A
Baking Soda  N N N N N N N N
Sea Salt1 N N N N N N N N
Chocolate/ Cocoa4 N N N N N N N N

BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Milk2 N N B B B B N N

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Apple/Apple Juice/Cider1 ,2 ,4 N N N N N N N A
Lemon/Lemon Juice1 B B B B N N N N

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Vinegar (Apple Cider)1 ,2 A A A A N N N A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sugar (Brown/White)- N A N A N A N A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter)1 N N N B N B N N

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may have a high mold count.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients rich in lignans.
[5] This recipe uses ingredients which are high in phytates.

  • This recipe is low in 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 Jun 5, 2011 @ 12:50AM by: Joe