Spongey Cake Bars

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:

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.

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.

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:

Maple Bacon Doughnuts

Beef Liver Pancakes with Strawberry Glaze

Blueberry Beef Liver Waffles with Honey Butter

Spongey Cake Bars

 

Spongey Cake Bars

These bars are thick, dense, super moist, and entirely animal with the exception of dates!
Prep Time10 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr
Food Type: Dessert
Cuisine: American
Diet Preference: Cake, Desserts, Gluten-Free, Nightshade-Free, Nut-Free, Paleo
Servings: 9 bars
Author: Ashley Rothstein

Equipment

  • 8" Baking pan
  • Blender
  • Hand mixer
  • Mixing bowl

Ingredients

  • 3/4 cup grass-fed ghee (or butter)
  • 3 eggs
  • 9 oz pitted dates
  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 1/4 tsp sea salt

Instructions

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:

Maple Bacon Doughnuts

Beef Liver Pancakes with Strawberry Glaze

Blueberry Beef Liver Waffles with Honey Butter

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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2 Comments

  1. Lynsee T.
    May 17, 2021 / 9:51 pm

    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!

  2. Mytinyketolife
    July 18, 2022 / 10:37 pm

    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.

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