Hide goodness in your kids food: ‘vitamin cake’

I can’t tell you just how great it feels to encourage your kids to eat up all of their cake! They’ll look at you like you’re the most wonderful parent in the world!

Sneaky vitamin cake recipe

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In my continuous (non-negotiable) battle to encourage my kids to eat their veggies, I came up with the idea of baking their favourite fruit cake with a few ingenious hidden ingredients – just as a bit of a boost alongside serving up their veggies.

In my ‘vitamin cake’ invention, I’ve included:

  • Dried fruit – which is sugary yes, but it has the benefit of being rich in iron
  • Orange juice – packed with vitamin C, which will help to absorb the iron
  • Mixed seeds – (sunflower, pumpkin, sesame) – which contain vitamin A, vitamin B, vitamin D, vitamin E, vitamin K, calcium, iron, potassium, phosphorus, zinc, manganese, magnesium, omega-3, omega-6, calcium, folic acid, copper, and selenium
  • Lentils – super high in protein for my little fussy meat eaters
  • Carrots – which, according to The World’s Healthiest Foods, are…

a very good source of biotin, vitamin K, dietary fiber, molybdenum, potassium, vitamin B6 and vitamin C. They are a good source of manganese, niacin, vitamin B1, panthothenic acid, phosphorus, folate, copper, vitamin E and vitamin B2.

It’s like having Sunday Lunch in your hand – and all you have to do is stir it all in. Here’s the recipe…

Vitamin Cake recipe


300g mixed, dried fruit (or just raisins, if you prefer)
150ml freshly squeezed orange juice – not the carton stuff, mind!
85g brown sugar
2 beaten ‘proper free range’ eggs
300g self raising flour
1/2 can of green lentils (with nothing else added – so, just lentils and water) – drained and rinsed
1 large carrot, finely grated
A large handful of mixed seeds, ground down to form a powder*
* just a quick note about the seeds… Young kids can sensitive to them, so start with just a small portion in your first cake. You’ll know there’s a problem if they ‘skip to the loo’ fairly soon afterwards!


  1. Soak your dried fruit in the orange juice overnight (or at least for a few hours, if you forget).
  2. Stir in all the other ingredients. Yep, it’s that easy.
  3. Bake in a loaf tin at 130 degrees for 50 minutes. (Take care that the loaf doesn’t burn – there’s something about the high water content that can make it burn easily.)
  4. Skewer the loaf to make sure it’s cooked through and through, and leave it to cool before slicing.
  5. Serve on it’s own, or with butter or 7-minute home-made jam. Delicious.

You’ll feel super sneaky as they tuck in and ask for a second helping!

Cost of this recipe: £4.24

Cost of cooking: 26p*
*excluding oven warm-up time.
Find out how I worked this out on my ‘about’ page here…

Nutritional info

‘Vitamin Cake’ is rich in… wait for it… iron, vitamin C, vitamin A, vitamin B, vitamin D, vitamin E, vitamin K, calcium, potassium, phosphorus, zinc, manganese, magnesium, omega-3, omega-6, calcium, folic acid, copper, selenium, biotin, vitamin K, dietary fiber, molybdenum, potassium, vitamin B6, niacin, vitamin B1, vitamin B12, vitamin B2, molybdenum, iodene, vitamin B5, panthothenic acid, phosphorus, folate, copper, vitamin B2 and protein. Phew!

Of course, it contains sugar and flour too. It is a cake, after all.

Portion size
One thin slice each. Even though it’s packed with goodies, it has to be regarded as a treat.
You can read more about portion sizes on a budget here…

Storage of ingredients
Keep your dry ingredients in a cool, dark place – away from a heat source like the cooker, fridge or under-cupboard lights.

Keep your fresh oranges, carrots and eggs in the fridge. Eggs are actually fine at room temperature, but because the temperature fluctuates so much in a kitchen, the fridge really is the best place for them if you want them to last until their use-by date.

You can learn more tips like these from Love Food, Hate Waste here…


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