Chocolatey cravings, but your pantry is looking bare? We've got you! There are fantastic cocoa powder substitutes for every situation. Maybe you forgot to grab some on your last shopping trip, or you need a substitute for your friend with a cocoa allergy. Whatever the reason, this article is your guide to conquering those cravings with clever cocoa powder alternatives.Baking cakes, cookies, brownies, or whipping up protein pancakes or your favorite chocolate pudding? We'll help you find the perfect cocoa powder substitute for any treat!
Looking for dairy-free 
, vegan 
, or gluten-free 
substitutes? Easy. We've labeled the substitutes so you know what options are best for you. Be aware, you should always check the specific ingredients for any substitute you select to make sure it meets your needs.
Jump to:
- What is Cocoa Powder
- Tips for Choosing the Right Substitute
- Best All-Around Cocoa Powder Substitute
- Best Cocoa Powder Substitutes
- 1. Unsweetened Baking Chocolate
- 2. Carob Powder
- 3. Black Cocoa Powder
- 4. Dutch-Processed Cocoa Powder
- 5. Raw Cacao Powder
- 6. Cacao Nibs
- Substitutes in Cakes
- Substitutes In Brownies
- Substitutes in Cookies
- Substitutes for Unsweetened Cocoa Powder
- FAQ
- Choosing the Right Substitution
- Related
- Treat Yourself
What is Cocoa Powder
Cocoa powder is made from roasted and ground cocoa beans that have had most of their fat (cocoa butter) removed. It is rich in antioxidants and has a deep, chocolate flavor.
It comes in two main varieties: natural (non-alkalized) and Dutch-processed (alkalized). The primary difference between the two lies in their processing methods, which results in a distinct flavor profile, acidity level, and color.
Natural Cocoa Powder
- Made from roasted cocoa beans that have been ground into a fine powder.
- Also called pure cocoa powder and unsweetened cocoa powder.
- Has a slightly acidic pH level (5.3-5.8).
- Light brown in color.
- Stronger, more intense chocolate flavor with fruity and floral notes.
- Commonly used in recipes that call for baking soda as a leavening agent, as the acidity in natural cocoa powder reacts with the baking soda to create rise.
Dutch-Processed Cocoa Powder
- Undergoes an additional processing step where the cocoa beans are treated with an alkalizing agent (potassium carbonate) before grinding.
- Also known as alkalized cocoa powder.
- Has a neutral pH level (6.8-7.2).
- Darker in color, ranging from reddish-brown to nearly black.
- Milder, smoother chocolate flavor with less acidity and bitterness.
- Often used in recipes that call for baking powder as a leavening agent, as it doesn't react with baking soda.
- Ideal for creating rich, dark chocolate desserts and beverages.
Chocolate Powder
- Chocolate powder and cocoa powder are often used interchangeably, as they are essentially the same ingredient.
- Some brands may label their cocoa powder as "chocolate powder," but they are generally the same product.
- Always check the ingredients list to ensure that the chocolate powder you have is unsweetened and does not contain any additional ingredients that may affect your recipe or diet requirements.
When deciding between natural and Dutch cocoa powder, consider the recipe's requirements and the desired flavor profile.
In some cases, the two types of cocoa powder can be used interchangeably, but it's essential to keep in mind that their different acidity levels may affect the leavening agents in the recipe.
If a recipe specifies a particular type of cocoa powder, it's best to stick with the recommendation to ensure the best results.
Tips for Choosing the Right Substitute
- Consider the recipe's requirements, such as the desired flavor profile and leavening agents.
- Keep in mind that some substitutes may alter the texture or appearance of the final product.
- Adjust the sugar content of the recipe if using a sweetened substitute.
Best All-Around Cocoa Powder Substitute
- Unsweetened baking chocolate is the best all-around substitute for cocoa powder.
- It has a rich, chocolatey flavor and can be used in most recipes that call for cocoa powder.
- Unsweetened baking chocolate is a good option for those who are sensitive to the caffeine or theobromine in cocoa powder.
- It is also known as unsweetened chocolate, baking chocolate and cooking chocolate.
How to swap
- Melt - Chop and melt the chocolate (double boiler or microwave).
- Reduce Fat - Remove 1 tablespoon of fat (butter/oil) for each ounce of chocolate.
- Adjust Liquid - Slightly reduce liquids in the recipe to balance the melted chocolate.
- Flavor - Unsweetened chocolate is more intense; you may need to add a bit more sugar.
3 tablespoon cocoa powder = 1 oz unsweetened baking chocolate
¼ cup cocoa powder = 1.33 (1 ⅓) ounces unsweetened baking chocolate
- ¼ cup cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
- 1.33 ounces unsweetened baking chocolate = 222 calories, 4 g protein, 21 g fat, 0 g sugar
Best Cocoa Powder Substitutes
1. Unsweetened Baking Chocolate
- Best all-around substitute for cocoa powder.
- Substitution ratio differs from cocoa powder (1 oz chocolate = 3 tablespoon cocoa).
- May need minor recipe tweaks due to higher fat content.
- Best Uses - Recipes demanding deep chocolate flavor (brownies, fudge) and when a smooth final texture is desired.
- Intense Flavor - Provides the richest, most concentrated chocolate taste.
- Creamy Texture - Melts into a luxurious consistency for mousses and ganache.
- Versatility - Works in everything from cakes and brownies to sauces.
- Sweetness Control - Lets you customize how sweet your treats are.
- Potential Texture Boost - Can create fudgier, chewier cookies and brownies.
How to swap
- Melt - Chop and melt the chocolate (double boiler or microwave).
- Reduce Fat - Remove 1 tablespoon of fat (butter/oil) for each ounce of chocolate.
- Adjust Liquid - Slightly reduce liquids in the recipe to balance the melted chocolate.
- Flavor - Unsweetened chocolate is more intense; you may need to add a bit more sugar.
¼ cup cocoa powder = 0.75 ounces unsweetened baking chocolate
3 tablespoon cocoa powder = 1 oz unsweetened baking chocolate
- ¼ cup cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
- 1.33 ounces unsweetened baking chocolate = 222 calories, 4 g protein, 21 g fat, 0 g sugar
2. Carob Powder
- 1:1 substitute for cocoa powder.
- Best uses - Good for cakes and brownies.
- Caffeine-free - Great for those sensitive to caffeine or seeking to avoid it.
- Lower fat - A healthier option for reducing fat in recipes.
- Naturally sweet - May allow you to use less added sugar.
- Allergy-friendly - Safe substitute for those with chocolate allergies.
- Unique flavor - Offers nutty, caramel-like notes to complement recipes.
- Nutritional perks - Contains vitamins, minerals, and fiber.
¼ cup cocoa powder = ¼ cup carob powder
- ¼ cup cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
- ¼ cup carob powder = 53 calories, 1.2 g protein, 0.2 g fat, 10.4 g sugar
3. Black Cocoa Powder
- 1:1 substitute for cocoa powder.
- Best uses - Ideal for dark chocolate cakes, cookies, and brownies.
- Color - Creates deep, rich chocolate hues in baked goods.
- Flavor - Milder, less bitter than regular cocoa.
- Nutritional perks - Good option for reducing fat content.
¼ cup cocoa powder = ¼ cup black cocoa powder
- ¼ cup cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
- ¼ cup black cocoa powder = 35 calories, 3.5 g protein, 1.4 g fat, 0 g sugar
4. Dutch-Processed Cocoa Powder
- 1:1 substitute for cocoa powder.
- No Leavening? It's a perfect swap in puddings, frostings, hot chocolates, and ice cream where no leavening agents (baking soda, baking powder) are needed.
- Leavening - Adjust baking soda/powder amounts or add an acidic ingredient like vinegar or lemon juice to activate the baking soda.
- Flavor - Expect a milder, less acidic taste.
- Color - Dutch cocoa powder gives a darker chocolate color.
¼ cup cocoa powder = ¼ cup Dutch-processed cocoa powder
- ¼ cup cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
- ¼ cup Dutch-processed cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
5. Raw Cacao Powder
- 1:1 substitute for cocoa powder.
- Best uses - Smoothies and shakes, raw chocolate desserts, energy balls and snacks, chia puddings, overnight oats, acai bowls.
- Superior nutrition - Packed with antioxidants, magnesium, iron, and fiber for various health benefits.
- Intense flavor - Offers a bolder, richer chocolate taste for extra depth, but might be slightly more bitter (adjust the sweetness as needed).
- Minimally processed - A more natural choice for those who prefer less-processed ingredients.
- Versatile substitute - Works well as a in most recipes but can be slightly more expensive.
- Potential health perks - May improve mood, reduce inflammation, and benefit heart health.
¼ cup cocoa powder = ¼ cup raw cacao powder
- ¼ cup unsweetened cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
- ¼ cup raw cacao powder = 94 calories, 7 g protein, 8 g fat, 0.6 g sugar
6. Cacao Nibs
- 1:1 substitute ratio for cocoa powder but keep in mind it won't blend into recipes like cocoa powder would.
- Best Uses - When you want a textural contrast (cookies, granola, bark), to boost chocolate flavor without smoothness (smoothies, yogurt), as a visually appealing topping or garnish.
- Nutrition - Offers more antioxidants, magnesium, iron, and fiber than processed cocoa powder.
- Unique crunch - Provides a satisfying texture boost, unlike smooth cocoa powder.
- Intense flavor - Delivers a pure, slightly bitter, and deeply chocolatey taste.
- Versatile - Works in sweet and savory dishes, from cookies to chili.
- Visual appeal - Adds a rustic, dark-flecked appearance to your creations.
¼ cup cocoa powder = ¼ cup cacao nibs
- ¼ cup cocoa powder = 49 calories, 4.9 g protein, 3.4 g fat, 0 g sugar
- ¼ cup cacao nibs = 155 calories, 6.5 g protein, 12.7 g fat, 0.6 g sugar
Substitutes in Cakes
- Unsweetened baking chocolate - Rich, intense chocolate flavor. Reduce fat (oil, butter) by 1 tablespoon per ounce used. Good for chocolate cakes, brownies, and flourless cakes.
- ¼ cup cocoa powder = 1.33 ounces melted unsweetened baking chocolate
- Dutch-processed cocoa powder - Smooth, mellow flavor. May affect leavening. Ideal for chocolate cakes, red velvet cakes, and devil's food cakes.
- ¼ cup cocoa powder = ¼ cup Dutch-processed cocoa powder
- Carob powder - Naturally sweet, slightly nutty flavor. Good for vegan or allergy-friendly cakes, such as carob cake or spice cake.
- ¼ cup cocoa powder = ¼ cup carob powder
- Black cocoa powder - Intense, dark color and flavor. Perfect for dark chocolate cakes, Oreo-style cakes, and black forest cakes.
- ¼ cup cocoa powder = 2 tablespoon black cocoa powder
- Hot chocolate mix - Sweet, convenient option. Reduce sugar by 2-4 tablespoon per ⅔ cup used. Suitable for quick and easy chocolate cakes or mug cakes.
- ¼ cup cocoa powder = ⅔ cup hot cocoa mix
- Chocolate chips - Creamy, melted chocolate consistency. Cut recipe fat (butter, oil) by about 1 tablespoon per 1 oz chocolate chips. Ideal for chocolate chip cakes, lava cakes, and ganache-filled cakes.
- ¼ cup cocoa powder = 1 ounce melted chocolate chips
Substitutes In Brownies
- Unsweetened baking chocolate - Melt the chocolate and mix it into the batter. Good for rich, fudgy brownies.
- ¼ cup cocoa powder = 1.33 oz unsweetened baking chocolate
- Carob powder - Carob has a slightly sweeter and milder flavor than cocoa. Good for healthier, earthy-tasting brownies.
- ¼ cup cocoa powder = ¼ cup carob powder
- Black beans - Purée the beans until smooth and mix them into the batter. Good for healthier, fudgy brownies with added protein and fiber.
- ¼ cup cocoa powder = ½ cup mashed black beans
- Espresso powder - Espresso enhances the chocolate flavor. Good for rich, dark chocolate brownies with a subtle coffee note.
- ¼ cup cocoa powder = 1-2 tablespoon espresso powder
- Dutch-processed cocoa powder - Dutch-processed cocoa has a milder, less acidic flavor. Good for smooth, dark chocolate brownies.
- ¼ cup natural cocoa powder = ¼ cup Dutch-processed cocoa powder
- Chocolate chips - Melt the chips and mix them into the batter. Good for extra chocolatey, chunky brownies.
- ¼ cup cocoa powder = ½ cup melted chocolate chips
- Nutella - The hazelnut spread adds a nutty flavor and creamy texture. Good for fudgy, nutty brownies.
- ¼ cup cocoa powder = ½ cup Nutella
Substitutes in Cookies
- Unsweetened baking chocolate - Melt and cool before adding to the recipe. Good for chocolate chunk cookies.
- ¼ cup cocoa powder = 1.33 ounce unsweetened baking chocolate
- Carob powder - Made from roasted carob tree pods, it has a slightly sweet and nutty flavor. Good for oatmeal cookies.
- ¼ cup cocoa powder = ¼ cup carob powder
- Black cocoa powder - Ultra-dark Dutch-processed cocoa with a strong flavor. Good for double chocolate cookies.
- ¼ cup regular cocoa powder = ¼ cup black cocoa powder
- Espresso powder - Enhances chocolate flavor without adding coffee taste. Good for mocha cookies.
- ¼ cup cocoa powder = 1 tablespoon espresso powder
- Nutella - Chocolate-hazelnut spread that adds richness and flavor. Good for thumbprint cookies.
- ¼ cup cocoa powder = ½ cup Nutella (reduce sugar and fat in the recipe)
- Reduce sugar - Cut by ¼ cup (for 1 cup original sugar) or 2 tablespoon (for ½ cup original sugar).
- Reduce fat - Cut by ¼ cup (for 1 cup original butter) or 2 tablespoon (for ½ cup original butter).
- Chocolate chips - Melt and cool before adding to the recipe. Good for chocolate chip cookies.
- ¼ cup cocoa powder = ½ cup melted chocolate chips
- Chocolate protein powder - Adds protein and chocolate flavor. Good for breakfast cookies.
- ¼ cup cocoa powder = ¼ cup chocolate protein powder
Substitutes for Unsweetened Cocoa Powder
- Carob powder - Made from dried, roasted carob pods, it has a slightly sweeter taste than cocoa powder. Best for cakes, cookies, and smoothies.
- ¼ cup cocoa powder = ¼ cup carob powder
- Dutch-processed cocoa powder - Treated with an alkali to neutralize acidity, resulting in a milder flavor. Best for recipes that don't rely on baking soda for leavening.
- ¼ cup cocoa powder = ¼ cup Dutch-processed cocoa powder
- Unsweetened baking chocolate - Pure chocolate with no added sugar. Best for recipes that require melted chocolate.
- ¼ cup cocoa powder = 1.33 ounce unsweetened baking chocolate
- Black cocoa powder - Ultra-dark and intensely flavored cocoa powder. Best for dark chocolate recipes and Oreo-style treats.
- ¼ cup cocoa powder = ¼ cup black cocoa powder
- Raw cacao powder - Made from cold-pressed, unroasted cacao beans. Best for raw desserts and smoothies.
- ¼ cup cocoa powder = ¼ cup raw cacao powder
- Espresso powder - Finely ground, concentrated instant coffee. Best for enhancing chocolate flavor in recipes.
- ¼ cup cocoa powder = 1 tablespoon espresso powder (adjust to taste)
- Chocolate protein powder - Protein supplement with added cocoa. Best for protein-rich baked goods and smoothies.
- ¼ cup cocoa powder = ¼ cup chocolate protein powder (adjust liquid in recipe as needed)
FAQ
While chocolate spread contains cocoa, it also has added ingredients like sugar, oil, and emulsifiers. It is not a suitable substitute for cocoa powder in recipes that require the dry, unsweetened properties of cocoa powder.
Chocolate bars are not a direct substitute for cocoa powder. They contain cocoa butter and sugar, which can alter the texture and sweetness of the recipe. However, you can use melted chocolate in some recipes, adjusting the sugar and fat content accordingly.
For those with a chocolate allergy, carob powder is a good substitute. It has a similar flavor profile to cocoa powder but is naturally caffeine-free and does not contain the allergens found in chocolate.
Depending on the recipe, you can use carob powder, unsweetened baking chocolate, or a combination of cocoa butter and cocoa powder. For some recipes, you may also use fruit purees or extracts to add flavor and moisture.
No, white chocolate is not a suitable substitute for cocoa powder. White chocolate is made from cocoa butter, milk solids, and sugar, and does not contain cocoa solids, which give cocoa powder its distinct flavor and color.
Hot chocolate mixes are not a suitable replacement for cocoa powder. They often contain sugar, milk powder, and other additives that can affect the texture and flavor of the recipe. Stick to using unsweetened cocoa powder for the best results.
Chocolate chips are not a direct substitute for cocoa powder. They contain sugar and cocoa butter, which can change the texture and sweetness of the recipe. If you want to use chocolate chips, melt them down and adjust the sugar and fat content of the recipe accordingly.
No, cocoa butter is not a substitute for cocoa powder. Cocoa butter is the fat extracted from cocoa beans and does not have the same flavor or dry properties as cocoa powder. Cocoa powder is made from the solids that remain after cocoa butter is extracted.
Chocolate syrup is not a suitable substitute for cocoa powder in baking recipes. Chocolate syrup contains water, sugar, and other ingredients that can alter the texture and consistency of the final product. Cocoa powder is a dry ingredient that provides a concentrated chocolate flavor and a specific texture to baked goods. It's best to stick with cocoa powder when a recipe calls for it.
Choosing the Right Substitution
Armed with this guide to choosing the right substitutes for cocoa powder, you can conquer any baking challenge!
Remember, the best substitute depends on your recipe's needs and your desired outcome. While some swaps might slightly alter the final product, a little experimentation can lead to delicious and creative chocolatey treats that satisfy every craving.
So, get creative, have fun baking, and enjoy the delicious results.
Let us know how your swap turned out in the comments below!
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Treat Yourself
Hey, why not? You deserve a little something sweet.
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