Best Cocoa Powder Substitutes
Cocoa powder plays an important role in many recipes, so it’s not something you can simply skip. If you’re making chocolate cake, mousse, or cream pie and find yourself without cocoa powder, whether due to dietary needs or an empty pantry, finding a good substitute can help save your dish.
These cocoa powder substitutes can help you finish your recipe while bringing new flavors and textures to both sweet and savory dishes. From natural choices like carob powder and dark chocolate to creative options like hot cocoa mix or chocolate chips, there are plenty of alternatives to explore.
Why You Need Cocoa Powder
Cocoa powder has several purposes in baked goods. Here are some reasons why cocoa powder is needed:
- It adds a rich, sweet chocolate flavor.
- Cocoa powder is a bulking agent that allows for a reduced amount of flour.
- It neutralizes baking soda’s strong, soapy flavor.
- Cocoa powder reacts with baking soda to make baked goods rise.
Common cocoa powder substitutes
A cocoa powder substitute can change the texture, flavor, consistency or color of a recipe. Having the exact ingredient a recipe calls for is ideal, but that isn’t always possible due to dietary restrictions, allergies, or not having it on hand. In those cases, these options are great alternatives.
Raw cocoa powder
This less processed version of cocoa powder absorbs more liquid, so keep an eye on your batter. If it looks too dry, add a bit more liquid. You can substitute it directly, using the same amount of cocoa powder as specified in your recipe.
Dutch-Process Cocoa
Dutch-process cocoa is made from alkalized cacao beans and is less acidic. Since it’s alkalized, it works best in recipes that don’t rely on it for rising. Use it as a one-to-one swap if your recipe doesn’t call for baking soda or baking powder. If the recipe needs to rise, like a chocolate cake, add a bit of acidity. For every 3 tablespoons of cocoa powder you replace, add about ⅛ teaspoon of cream of tartar, lemon juice, or vinegar.
Carob Powder
Carob powder brings extra sweetness and a softer flavor than cocoa powder. You can use the same amount as cocoa powder, but cut back on sugar to avoid making the dish too sweet. Want a stronger chocolate-like taste? Add a bit more carob.
Unsweetened Baking Chocolate
This bar chocolate is made from pure cacao with cocoa butter and no added sugar. Use 1 ounce of melted chocolate in place of 3 tablespoons of cocoa powder.
Semi-Sweet Chocolate Chips
Chocolate chips contain sugar and fat, so they need a few adjustments. For every 6 tablespoons of cocoa powder, melt 6 ounces of chocolate chips. Reduce your recipe’s sugar by 7 tablespoons and cut butter or oil by ¼ cup. If swapping for Dutch-process cocoa, add ⅛ teaspoon baking soda per ounce of chocolate.
“I ran out of cocoa powder but wanted to make brownies, so I substituted semi-sweet chocolate chips in its place. Since the chocolate chips are sweeter and contain a little more fat, I removed just a little sugar and butter from the recipe. It worked great!”
— Samantha Erb, Everyday Family Cooking
Hot Cocoa Mix
Hot cocoa mix includes cocoa and sugar, so double the amount and cut back on the sugar in your recipe. Use 2 tablespoons of mix for every 1 tablespoon of cocoa powder. Adjust sugar gradually to suit your taste.
Carob Chips
Melt these before using, and for every 3 tablespoons of cocoa powder, use 1 ounce of carob chips. Since they bring extra fat and sweetness, reduce your butter or oil by 1 tablespoon and add sugar slowly until the sweetness is where you want it.
Dark Chocolate
Dark chocolate already adds sugar and fat, so you’ll need to scale both back. For 3 tablespoons of cocoa powder, use 2 tablespoons of melted dark chocolate and reduce fat by 1 tablespoon. Stir the melted chocolate into your wet ingredients.
Couverture Chocolate
This high-cocoa-butter chocolate is made for melting and coating. Use 4 tablespoons of melted couverture chocolate for every 3 tablespoons of cocoa powder, and reduce fat in your recipe since this chocolate adds plenty.
Final thoughts
Keep in mind that using a substitute means your recipe may look or taste a little different than usual. If you follow the guidance carefully, these options can still produce great results when cocoa powder isn’t available.
