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Watkins Assorted Food Coloring -- 4 Pack


Watkins Assorted Food Coloring
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Watkins Assorted Food Coloring -- 4 Pack

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Watkins Assorted Food Coloring Description

  • No Artificial Dyes
  • Made w3ith 100% Natural Vegetable Juices and Spices
  • Red • Yellow • Green • Blue
  • 4 - 0.3 fl oz Bottles

Derived from pure vegetable juices and spices, Watkins Assorted Food Coloring is made by nature. Unlike other food colors that use FD&C dyes, our food coloring is free from artificial colors and is gluten-free.

 

Watkins™ Assorted Food Coloring is made with 100% natural vegetable juices and spices including beet juice, turmeric and spirulina extract. Four colors are provided: red, yellow, green and blue. This gluten-free food coloring is great for fun family activities such as egg dyeing as well as creating frostings for your favorite baked goods. It is also free from artificial dyes.


Directions

For Colored Eggs: Egg Prep: Hard boil eggs with 1 teaspoon vinegar and let eggs cool. Coloring: In a cup or bowl, Add ½ cup water, 1 teaspoon Watkins Food Coloring and 1 teaspoon vinegar. Dip hard-cooked eggs about 15 minutes or longer if a darker shade is desired. Stir every 5 minutes. Transfer to wire rack to dry.

 

Basic Blending: Lightly squeeze sides of bottle adding color drop by drop to obtain desired shade. Color results may vary in confections; test in a small amount of preparation before using.

Shake Well Before Use

Free Of
Gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Red: glycerin, invert sugar, water, vegetable juice, citric acid. Yellow: glycerin, water, polysorbate 80, turmeric. Green: water, glycerin, polysorbate 80, trehalose, spirulina extract, turmeric, sodium citrate. Blue: glycerin, water, trehalose, spirulina extract, sodium citrate.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mini Red Velvet Molten Lava Cakes

This shareable, show-stopping dessert is the perfect post-dinner treat to share with your loved one this Valentine’s Day and beyond. A vegan-friendly take on the classic molten lava cake, this red velvet version oozes with a combination of dairy-free dark and “milk” chocolate, coconut cream and maple syrup. There’s an explosion of flavor in every bite! This recipe calls for a red veggie-based food coloring for an extra-festive look, plus a dusting of pink pitaya powder for a fancy finish. Serve warm with a dollop of cherry compote or your favorite ice cream. Homemade Red Velvet Lava Cake with Chocolate Icing Oozing Out On Plate Garnished with Cherries | Vitacost.com/Blog

Mini Red Velvet Molten Lava Cakes

Lava

  • 90 g vegan dark chocolate
  • 90 g vegan milk chocolate
  • ¾ cups coconut cream
  • 2 Tbsp. chopped walnuts
  • 2 Tbsp. maple syrup

Cake

  • 235 g Bob Red Mill Gluten-Free Baking Flour
  • 1 cup coconut sugar
  • 20 g cocoa powder
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ? cup almond milk
  • 1 Tbsp. cherry juice
  • ? cup apple sauce
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • 3 tsp. red gel coloring
  • Coconut oil spray
  • 1 Tbsp. honey
  • 1 tsp. lemon juice

Garnish

  • Dragon fruit powder ( to dust)

Lava

  1. Fill pot with 1-2 inches of water. Bring to simmer.
  2. Use double boiler to melt chocolate. Tip: If you don’t have a double boiler, place chocolate inside a glass or metal bowl that’s large enough to sit on top of pot without sinking to create double boiler effect.
  3. While chocolate slowly melts, fill another pot with chopped walnuts, coconut cream and maple syrup; warm over low heat.
  4. Use rubber spatula to mix chocolate until fully melted. Transfer bowl to counter and pour in coconut cream mixture. Whisk to combine. Freeze or refrigerate to firm up.

Cake

  1. Preheat oven now to 355 degrees F. Spray ramekins with coconut oil spray, then dust the inside with a little bit of sugar. Note: Dump out any excess sugar from the ramekin that does not stick.
  2. In large bowl, combine all dry cake ingredients.
  3. In another large bowl, mix wet ingredients.
  4. Use rubber spatula to scrape wet ingredients into dry mixture. Mix well to smooth any lumps.
  5. Fill ramekins ? of the way with batter.
  6. Use melon baller to scoop lava, then transfer one ball to each cake-battered ramekin.
  7. Use remaining batter to cover each ramekin the rest of the way.
  8. Arrange ramekins on baking sheet and bake for 20-30 minutes.
  9. Flip each ramekin onto a plate to release cake. Dust tops with dragon fruit powder and a dollop of cherry compote or your favorite ice cream.

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