Cocoa Powder Substitutes: Dutch vs Natural
Out of cocoa powder? Learn how to substitute baking chocolate or swap between Dutch-process and natural cocoa in your recipes safely.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Unsweetened Baking Chocolate | 1 oz melted chocolate = 3 Tbsp cocoa | brownies, chocolate cakes |
| Dutch-Process for Natural | 1:1 substitution | baking conversions |
| Carob Powder | 1:1 substitution | allergy-friendly baking |
Dutch-Process vs. Natural Cocoa Powder
Before looking for a substitute, you must understand the two types of unsweetened cocoa powder: Natural and Dutch-process.
Natural Cocoa Powder (like standard Hershey’s) is acidic, sharp, and light in color. Because it is acidic, it is almost always paired with baking soda (a base) in recipes to help the cake rise.
Dutch-Process Cocoa Powder has been washed with a potassium carbonate solution to neutralize its acidity. It is darker, smoother, and more mellow. Because it has no acid, recipes using Dutch cocoa rely on baking powder for lift. Swapping them without adjusting the leavening agents can result in a flat, soapy-tasting cake.
How to Swap the Powders
If a recipe calls for Dutch-process cocoa and you only have Natural, you can use it 1:1, but you must neutralize the acid. For every 3 tablespoons of natural cocoa powder used, add a tiny pinch (1/8 teaspoon) of baking soda to the recipe.
If a recipe calls for Natural cocoa and you only have Dutch-process, substitute it 1:1, but replace the baking soda in the recipe with twice the amount of baking powder.
Unsweetened Baking Chocolate
If you are completely out of any cocoa powder, your best substitute is a block of unsweetened baking chocolate. Because baking chocolate contains cocoa butter (fat), you have to adjust the recipe. For every 3 tablespoons of cocoa powder called for, melt 1 ounce (30g) of unsweetened baking chocolate. Then, because you’ve added cocoa butter, you must reduce the butter or oil in the recipe by 1 tablespoon. This swap yields incredibly fudgy, rich brownies and cakes.
Carob Powder
Carob powder is made from the dried, roasted pods of the carob tree. It looks exactly like cocoa powder and can be substituted in a 1:1 ratio. It is naturally caffeine-free and sweeter than cocoa. While it lacks the deep, bitter complexity of real chocolate, it is an excellent alternative for those with chocolate allergies or caffeine sensitivities.
Hot Cocoa Mix?
In a desperate situation, you might be tempted to use instant hot cocoa mix. Do not do this for baking cakes. Hot cocoa mix is primarily sugar and powdered milk, with very little actual cocoa. It will ruin the structure and sweetness of your recipe. It is only acceptable as a dusting over tiramisu or rolled truffles.