2020 is another difficult year regarding gardening in Ghent, Belgium. In May we only had 3 mm of rain fall for the whole month. June was a normal month concerning the amount of rain fall. But again we don’t have sufficient rain in July and August. The past 30 days we only had 15 mm of rainfall which is more than 2/3 less than normal. And right now in Europe, we are experiencing a very long heatwave.
The soil of my garden becomes very sandy. In order to save water and keep the plants alive, we have to give a lot of water every two days. In this kind of dry weather, seeds don’t germinate if you sow directly. This year I put carrot seeds several times, but they barely germinated. Now is the time to sow radish, they don’t germinate, either. The most reliable vegetable is courgette. They are still producing a lot of fruit.
Since the end of June or the beginning of July we have so many of them that we have to give them away. In my previous article Roasted Paprika and Courgette Salad I already wrote about it so I don’t want to repeat here how many we have. We grow yellow and round ones. There is non-stop growth. Every week we have a big harvest. But I enjoy sharing food with people. That’s the fun part about having a vegetable garden. In Belgium, people are shy with foreigners. With this way of sharing foods you can connect with more people. One day we shared two giant courgettes with our friend, who told us she’s going to make courgette bread which inspired us making this courgette cake.
This vegan courgette cake tastes so good. My husband even said it’s the tastiest cake he’s ever eaten. I feel quite the same as he does. And this vegan courgette cake doesn’t have the flavour of courgette so picky children will definitely love it. Normally when we make the cake, we just eat one piece in the morning for breakfast. This time we ate two pieces: in the morning and in the evening, because it’s so hard to resist. Some weeks ago I just finished my fasting and I lost some weight, and now it has bounced back.
Below you’ll find our recipes:
Prepare two bowls, one for the wet ingredients and one for the dry ingredients.
- 350 grams of coarsely grated courgette
- zest and juice of one big lemon (or two small limes)
- half a cup of sunflower oil
- a quarter cup of soy milk
- 260 grams of flour
- 180 grams of sugar (I used a mix of "blond" and white sugar)
- 1 teaspoon of baking powder
- half a teaspoon of baking soda
- half a teaspoon of salt
- 1 teaspoon of cinnamon powder
- 1 teaspoon of ginger powder
- 100 grams of powdered sugar
- lemon juice (half a lemon should do)
Step by Step
Mix both bowls separately first and then pour and mix wet into dry. Mix it by hand, as little as is needed to make the batter. Pour it into a cake shape - I used a silicone cake shape as it's easy, no need to put baking paper or oil on it.
Bake the cake for 50 to 60 minutes at 180 degrees, preferably in a preheated oven. If it's cold where you live, bake a bit longer.
After the cake has cooled, you can add some icing on the cake by mixing 100 grams of powdered sugar with lemon juice. Be careful - too much liquid and the icing will be too liquid, so add liquid sparingly until you've got the right consistency. Then drizzle it on the cake and leave it in the fridge for a while (as long as you can wait...)