Prep time: 10 mins Cook time: 40 mins Rest time: 10 mins Total time: 1 hr
Macronutrients per bar: 23g fat | 14g protein | 16g carbohydrates
Makes: 9 bars
These bars are thick, dense, super moist, and entirely animal except for the dates!
What you need to make Spongey Cake Bars
Ingredients:
- Eggs (ASHLEY20 for 20% off)
- Pitted dates
- Pork rinds
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Water
Equipment:
Substitutions
You can substitute the ghee for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor. I used Deglet dates, but Medjool should work fine too.
How to make Spongey Cake Bars
Before you begin – prep the dates by soaking them for 1-2 hours in a bowl with water.
Next – make the batter.
Preheat the oven to 350 degrees.
In a blender, grind the pork rinds into a powder and set aside.
Crack all eggs into a mixing bowl. Separate the whites from the yolks.
Beat the egg whites with a hand mixer until the mixture is frothy and foam-like. This should take about a minute.
Place the melted ghee, egg yolks, pork rind powder, sea salt, and soaked dates into a blender and blend until smooth. Add a little bit of water if the mixture is too firm to blend.
Add the mixture from the blender to the frothy egg whites and mix on low with a hand mixer until smooth.
Now – bake the Cake Bars.
Place the mixture into an 8″ baking pan.
Bake at 350 degrees for 40-45 minutes if you prefer a half-baked/moist/oily center. If you prefer a drier/fully-baked texture, bake for 50-55 minutes.
Allow the pan to cool for at least 30 minutes.
Cut into 9 bars.
Serve and enjoy!
Tips to make the best Spongey Cake Bars
- When making the cake bar batter, make sure the ghee is melted, the pork rinds are blended to a fine powder, and you blend all ingredients together until smooth. If there are any chunks of unmelted ghee or other ingredients (like pork rinds), the bars will bake unevenly and come out with chunks.
A few of my other favorite dessert recipes:
Beef Liver Pancakes with Strawberry Glaze
Blueberry Beef Liver Waffles with Honey Butter
Spongey Cake Bars
Spongey Cake Bars
Ingredients
- 3/4 cup grass-fed ghee (or butter)
- 3 eggs
- 9 oz pitted dates
- 5 oz pork rinds (pre-ground)
- 1/4 tsp sea salt (ASHLEYR for 15% off)
Instructions
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Prep work:
- Soak the dates for 1-2 hours in a bowl with water.
Make the batter.
- Preheat the oven to 350 degrees.
- In a blender, grind the pork rinds into a powder and set aside.
- Crack all eggs into a mixing bowl. Separate the whites from the yolks.
- Beat the egg whites with a hand mixer until the mixture is frothy and foam-like. This should take about a minute.
- Scoop the ghee into a glass container (or whatever you're using to melt it) on the stovetop. Melt the ghee until it is liquid. (This is important! Don't skip this step)
- Place the melted ghee, egg yolks, pork rind powder, sea salt, and soaked dates into a blender and blend until smooth. Add a little bit of water if the mixture is too firm to blend.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Add the mixture from the blender to the frothy egg whites and mix on low with a hand mixer until smooth.
Bake the Cake Bars.
- Place the mixture into an 8" baking pan.
- Bake at 350 degrees for 40-45 minutes if you prefer a half-baked/moist/oily center. If you prefer a drier/fully-baked texture, bake for 50-55 minutes.
- Allow the pan to cool for at least 30 minutes.
- Cut into 9 bars. Serve and enjoy!
What I used for this recipe:
Looking for some more easy dessert recipes? Try one of these:
Beef Liver Pancakes with Strawberry Glaze
Blueberry Beef Liver Waffles with Honey Butter
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
I love a good pastry and dessert so this recipe is perfect. A little piece for breakfast, as a snack, or for dessert satisfies my sweet tooth cravings. I personally like it cold, but warmed up is good too. You could even add berries or bananas. So good!
How much ground pork rinds would this take? I try to buy my pork rinds, blend it up all at once and store it ready-to-use.