Reprinted from The Blood Type Diet Website (

Ginger, Carob or Chocolate Cake


This also came from Wheat-free, Milk-free, Egg-free cooking.I have adjusted it a bit. The other possible changes I've suggested haven't been tested.

  • 25 grams soy flour [or spelt]
  • 50 grams sugar (as unrefined as possible or try stevia, honey, agave or maple syrup)
  • 1 1/2 teaspoons dried pectin (an unknown, but is vital to get the cake a good texture)
  • 2 heaped teaspoons dried ginger (or 25g carob powder or cocoa)
  • 100 grams ground brown rice
  • 20 grams yellow split pea flour (this is an unknown, chestnut flour might do the same thing)
  • 25 grams ground almonds (or other nuts)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 150 ml pineapple juice (If you replace the sugar with honey or maple syrup, might need to reduce this a little.)
  • 1 apple peeled, quartered, cored & finely grated
  • 2 Tablespoons canola oil (B's melted butter should do it)
How to make it:
  1. Mix everything together well.
  2. Grease well or line a tin 7 1/4 x 3 1/2 x 2 1/4 inches. Bake for 45-50 minutes at 200C (350F?) Store in a sealed plastic bag in the fridge.
  3. Only keeps well for 2-3 days, but can be frozen.