A great cocoa powder substitute is essential any time you run out of cocoa powder because it's not an ingredient you can just leave out! If you want to save the integrity and flavor of your dish, opt for one of these easy cocoa powder alternatives. There is a cocoa powder substitute for any recipe, it's all in finding the right one!
Easy Substitutes for Cocoa Powder
The rich, decadent taste of chocolate is not something you can just leave out in a recipe. Especially when it is usually a key ingredient.
Whether your choice of chocolate desserts is cupcakes, chocolate cake, mousse, or even just a scoop of chocolate frosting – they all rely on cocoa powder. So, what do you do when you run out of it?
Jump to:
- Easy Substitutes for Cocoa Powder
- What is Cocoa Powder?
- How to Choose the Best Cocoa Powder Substitute
- 1. Raw Cocoa Powder
- 2. Dutch-Process Cocoa
- 3. Black Cocoa Powder
- 5. Hot Cocoa Mix
- 6. Unsweetened Baking Chocolate
- 7. Chocolate Chips
- 8. Carob Chips
- 9. Dark Chocolate
- 10. Couverture Chocolate
- Creative Substitutes for Cocoa Powder
- 11. Chocolate Syrup
- 12. Nutella
- 12. Dark Molasses
- 13. Chocolate Protein Powder
- 14. Espresso Powder
- 15. Chocolate Malted Milk Powder
- 📖 Recipe Card
- 💬 Comments & Reviews
What is Cocoa Powder?
Before reaching for a substitute, it may help to understand what cocoa powder is.
Cocoa powder comes from the cacao bean. Cocoa powder is the result of removing the cocoa butter (the fat) from the cacao bean. When this fat is removed, the leftover part is the richly flavored powdery substance – cocoa powder.
On its own, cocoa powder has a rich chocolate flavor. However, it is very bitter. To elevate the flavor, you must add sweetness through sugar or other sweeteners while baking.
How to Choose the Best Cocoa Powder Substitute
When choosing the best substitute for cocoa powder it is important to consider what type of recipe you are replacing the cocoa powder in.
One important thing to consider is if you have a recipe that needs to rise. Cocoa powder has a bit of acidity in it. Therefore, when combined with baking soda or baking powder it assists in leavening cakes and other baked goods. If replacing cocoa powder in a recipe that needs to rise, you may need to add an extra ingredient to elevate the acidity.
Moreover, some substitutes are naturally sweeter than cocoa powder. Therefore, the ratio of added sweeteners may need to be adjusted. If a substitute has a lot of fat, you may also need to make small adjustments to added butter (or other fat) in a recipe to help maintain the desired consistency.
1. Raw Cocoa Powder
If you run to the store for cocoa powder and all they have is raw cocoa powder, grab it. It is basically the same thing as cocoa powder.
The main difference is that raw cocoa powder is less processed. The result? Healthier chocolate that has more minerals! Not a bad thing by any means.
Use raw cocoa powder in a 1:1 ratio for cocoa powder in any recipe. One difference is that raw cocoa powder tends to be more absorbent. Therefore, if it seems your dough or batter is too dry you may need to add a little extra liquid.
Note that cacao powder is similar to raw cocoa powder and can be used as well.
2. Dutch-Process Cocoa
Dutch-process cocoa powder is made from cacao beans that have been alkalized. The result is less acidic cocoa powder. Dutch-processed cocoa also maintains some of the cocoa butter.
The leftover cocoa butter enriches the overall flavor of this type of cocoa powder. Providing a richer chocolate flavor. If you don’t mind just a little bit more decadence though, this rich chocolate powder is a wonderful substitute!
Since Dutch-processed cocoa is alkalized, it works best for recipes that don’t need to rise. If a recipe doesn’t have baking powder or baking soda in it, you can use this substitute in a simple 1:1 exchange for cocoa powder.
If using this alternative for a recipe that needs to rise, like a chocolate cake, add in a bit of acidity to help the other leaving agents. A little bit of cream of tartar, lemon juice, or vinegar will do the trick. Aim for about ⅛ teaspoon for every 3 tablespoons of cocoa powder being replaced.
3. Black Cocoa Powder
Black cocoa powder is less popular than both cocoa powder and Dutch-process cocoa. However, if you have some on hand or come across it at the store it can be a wonderful substitute.
This cocoa powder is a form of Dutch-processed cocoa powder. However, it is even more alkalized than traditional Dutch-process cocoa. The result is an intensely rich chocolate flavor and color.
Even more than Dutch-process cocoa powder, black cocoa powder is best used in recipes that do need to rise. It is also best used for recipes that you want to have a distinctly dark color and deep flavor.
Use black cocoa powder in a 1:1 substitution for cocoa powder in recipes that don’t include baking soda or baking powder.
4. Carob Powder
Carob powder is made from carob trees. The trees produce a fruit that resembles the color and taste of cocoa beans. The pods that come from the tree are dried and ground similarly to cacao beans. The result is a powder that tastes and looks a lot like cocoa.
While carob powder looks like cocoa powder, there are some differences in flavor. Carob powder is naturally sweeter than cocoa. Its overall flavor is also less rich than cocoa.
Even with these slight differences, carob powder is an easy and wonderful substitute for cocoa powder. You can use a 1:1 exchange in any recipe.
However, to help balance out the sweetness of the carob powder use less sugar (or sweetener) than the recipe calls for. In addition, if the chocolate flavor is not intense enough for your liking, simply add more carob powder.
5. Hot Cocoa Mix
While you may not have another type of cocoa powder lying around the kitchen, you might have some hot cocoa mix! Just as its name suggests, hot cocoa (or hot chocolate) has cocoa powder in it. However, it also has many other ingredients.
Most hot cocoa mixes are a blend of cocoa powder, sugar, powdered milk, and other flavorings. Therefore, it will not be an exact flavor exchange for cocoa powder. It may also impact the overall texture of your recipe.
Hot cocoa is a good substitute for recipes that have a lot of sugar in them. It is also best for recipes not meant to have an intensely rich chocolate flavor.
To get enough of the chocolate flavor, you need to use hot cocoa mix in a 2:1 substitution for cocoa powder. This will add quite a bit of sugar.
Therefore, add the cocoa mix first and then slowly add the other recommended sugar/sweetener. Only add as much sweetener as needed to reach the desired flavor.
6. Unsweetened Baking Chocolate
While using a powder substitute is easy to measure, other substitutes are just as tasty. They just need a little adjustment when it comes to the ratio. Such as with baking chocolate.
Unsweetened baking chocolate is made from ground-up cacao beans. It does not have any sweetener added to it. Therefore, it is quite close in flavor to cocoa powder.
Since it is made from the entire cacao bean though, it does include cocoa butter. While this will require some slight adjustments for baking, it will not greatly impact the flavor or texture.
Unsweetened baking chocolate comes in bars. This offers more flavor in a smaller ratio. Therefore use 1 tablespoon less than what your recipe calls for 2 tablespoons of baking chocolate in place of 3 tablespoons of cocoa powder.
Moreover, to get the correct measurement you need to melt the baking chocolate before measuring it.
7. Chocolate Chips
You may not have a block of unsweetened baking chocolate in the pantry, but do you have a bag of chocolate chips? If so, you have another great substitute!
Chocolate chips have additional sugar added. Moreover, they often include milk solids and contain cocoa butter. This varies between different types of chocolate chips.
- Unsweetened chocolate chips are made without any sugar. They will have the closest flavor to cocoa powder
- Semi-sweet chocolate chips have some sugar added. They are still quite bitter though and have a similar rich flavor to cocoa powder.
- Milk chocolate chips have a lot of added sugar and milk or cream. They are quite a bit sweeter than cocoa powder.
Depending on the chocolate chips used, you will need to make some adjustments to account for sweetness and texture.
First, follow the ratio below for any chocolate chips. Then, leave out the added sugar as needed (depending on how sweet your chocolate chips are). You may also need to leave out some of the fat (butter) and milk to adjust for texture.
Replace 3 tablespoons of cocoa powder with ½ cup of chocolate chips. Depending on the recipe, once you measure the chocolate chips, melt or grind the chocolate chips before adding them to your recipe.
For the best results, add the chocolate chips first and then slowly add the other ingredients. Go slow and watch the consistency. Taste things along the way as well.
8. Carob Chips
Carob chips are basically chocolate chips made from carob powder. Like carob powder, they are naturally sweet. Like chocolate chips, they also usually have additional ingredients such as sugar, fat, and milk.
Carob chips can be used as a substitute in the same way as chocolate chips are used. Measure them in a ½ cup for 3 tablespoons of cocoa powder.
Melt or grind the carob chips before adding them to the other ingredients. Make ratio adjustments to the other ingredients as needed.
9. Dark Chocolate
A leftover bar of dark chocolate is another great substitute for cocoa powder. Compared to other chocolate bars, dark chocolate has a higher ratio of cocoa.
You can find the ratio of cocoa powder on the package. A higher percentage of cacao means a lower ratio of cocoa butter and sugar. The higher the percentage, the closer the flavor will be to cocoa powder.
Use 1 less tablespoon of melted dark chocolate in place of cocoa powder (2 tablespoons in place of 3 tablespoons).
10. Couverture Chocolate
You may be familiar with couverture chocolate if you make candies or use chocolate for dipping. Couverture chocolate has a higher ratio of cocoa butter. This makes it extra smooth and creamy, which is why it is ideal for dipping.
While it is not the ideal substitute for cocoa powder, it will work in a pinch. The result will be sweeter, and the texture will be slightly different. You will still have a nice chocolate flavor though.
Use 1 less tablespoon of melted couverture chocolate in place of cocoa powder.
Creative Substitutes for Cocoa Powder
In a real bind, you may need to reach for a creative alternative to cocoa powder. These genius substitutes will alter the texture and flavor somewhat. However, they will still provide a fun and tasty treat.
11. Chocolate Syrup
Much sweeter, and the liquid consistency will alter the overall texture of your recipe. Use in small amounts.
12. Nutella
The rich hazelnut taste will alter the overall flavor and the higher fat content may impact texture. Use in smaller amounts and adjust other ingredients as needed.
12. Dark Molasses
While not a chocolate taste, it can provide a rich and deep flavor that mimics chocolate. Use in a 2:1 ratio for cocoa powder. Adjust other sweeteners as needed.
13. Chocolate Protein Powder
Will shift the texture and taste of the recipe but works well in simple recipes. May need to add more liquid or eggs to get the right consistency.
14. Espresso Powder
Does not provide the chocolate flavor but adds the rich flavor and helps enrich other flavors. Adds caffeine, so best not to use it for recipes that children will eat. Start with ¼ to ½ of what the recipe calls for in cocoa powder.
15. Chocolate Malted Milk Powder
When you're in a real fix, but you're an avid fan of all things frozen, dessert, or chocolate, you may have some chocolate malt powder on hand. In this case, you'd be in luck!
This alternative is a bakers secret weapon to really kick chocolate recipes up a notch once you learn how to use it well!
I always start with half the amount of chocolate malted milk powder (or Ovaltine) and taste to make adjustments as needed.
Try one of these fabulous cocoa powder substitutes next time you're in a bind! Don't forget to come back and let us know which one worked for you!
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📖 Recipe Card
Best Cocoa Powder Substitute
Ingredients
- 1 tablespoon raw cocoa powder (or cacao powder)
- 1 tablespoon Dutch-processed cocoa powder
- 2 tablespoon hot cocoa mix
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Use raw cocoa powder, cacao powder, or Dutch-processed cocoa powder in equal amounts to substitute for cocoa powder.
- Use twice as much hot cocoa mix to add a strong enough chocolate flavor, a 2:1 ratio. Note that this will also add plenty of sweetness, so adjust your recipe accordingly.
Haupia F. says
So I guess cacao powder is not a good replacement.
Angela @ BakeItWithLove.com says
It can be used but cacao powder is a) more expensive, b) less processed which makes it c) much more bitter. You would need to adjust the sweetness to taste. See my cocoa vs cacao article for more info. Thanks for asking!