Getting obsessed with “No Butter” trials… Fig Cake…

Due to being on this healthy kick but not actually making it to the gym at all for the past eight months, I have decided to expand my repertoire of “no butter” cakes to make up for the lost gym time.

Since I made the No Butter Apple Cake back in May (and several times after that), I have noticed that I like the sticky feeling and flavor that comes with omitting butter and just mixing eggs, flour and sugar. That cake had lots of apple in it that made it also soft. I turned to it for many last minute menu additions, because it was easy, and hey, with no butter…

Then I found a recipe from my good friend Gokce when I was going through the email cleanup. She baked this cake in a bigger pan than I used here, so it made it thin, almost like fig bars if you would cut it in short strips. Then it was followed with vanilla pudding poured on top of the cake, cooled, cut and served together. So the cake acted like a crust in this case.

However, one look at the cake recipe, I decided to beef it up in a smaller pan and let go off the pudding all together. I figured, if people wanted something milky on top, there was always icecream!

So here it is, lots of dried figs and no butter. Baked in an 8″x8″ pan, enjoyed with a hot cup of coffee and tea as a late afternoon snack or a grab and go sort of sweet breakfast. Don’t you just love “the easy” sometimes when it does not steal you away from your friends or  from your good book?

No Butter Fig Cake

Adapted from Gokce’s recipe

  • 2 eggs
  • 3/4 cup sugar
  • 1 cup all purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 10-12 dry figs
  • 1/2 cup of chopped walnuts

1.In a small pan, place the dry figs and pour enough water to cover them.

2. Boil the figs until they are soft (3-5 min).

3. Drain the figs, set aside to cool. Once cool, chop them in small pieces.

4. In a mixing bowl, beat eggs and sugar with an electric mixer for one minute.

5. Add flour, cinnamon and baking powder and mix to combine all the ingredients.

6. Stir in the figs and walnuts with a spatula.

7. Grease an 8 inch square Pyrex, pour the batter and put the pan in the middle rack of the oven.

8. Turn the oven to 350-degrees (do not preheat the oven before you put your cake), bake for 35-45 min or until toothpick inserted comes clean.



  1. by Terra
    12:20 am
    Mar 25, 2012

    It looks delicious! I love trying to make a recipe healthier, I always add Greek yogurt where butter is, in the recipe:-) Save me a slice:-) Hugs, Terra

  2. by Alex
    3:05 pm
    Mar 28, 2012

    Hi Ilke!!!! I will definitely be trying this when we get back to Sweden!!! Our trip to Kenya will be over next week and now I must become more concerned about healthy eating, too- I had no idea there were so many fried foods in Kenya… no butter everything, here I come!!!

  3. by Shelley
    4:45 pm
    Mar 28, 2012

    You could have fooled me! Your cake looks just as delicious as the butter laden variety. If only I had your will power…

  4. by Mrs Ergül
    4:25 am
    Mar 29, 2012

    Oh this fig cake reminds me of all the wonderful figs we saw in Turkey.. Cok guzel!

  5. by Kim Bee
    2:48 pm
    Mar 29, 2012

    This is a lovely cake and no butter is a nice thing from time to time. It looks incredibly moist and I would not say no to a slice or two. Great job on this. Nice to meet you through Tori. Loved your potluck dish.

  6. by Parsley Sage
    8:27 am
    Apr 1, 2012

    I like the way you think! Who needs pudding when there’s ice cream! Fantastic cake, darling! The figs sound heavenly :)

  7. by Thyme (Sarah)
    8:15 am
    Apr 5, 2012

    You are the second visit this morning that has “figs” as the star ingredient. I adore figs. I think I am going to take this as a sign that they need to star in my kitchen very soon. Thank you!

  8. by Eileen
    12:09 pm
    Apr 21, 2012

    This cake looks healthy and delicious, I have some figs I will bake this fig cake later.


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