You're about to make your favorite chocolatey indulgence...
...and then you realize: there's no cocoa powder in the cupboard!
What else can hit the same spot? Is there any good cocoa powder substitute?
Thoughts are forming. Hot chocolate powder seems possible, but is it too sweet? Would that bag of cacao nibs be of any use? Could you even use an ordinary dark chocolate bar?
I've tried them all, and I'm here to tell you the tale.
Jump to:
What is Cocoa Powder?
Cocoa powder is the powdered, refined product you get when you crush cocoa beans. These are native to South America and have been enjoyed for centuries in South and Central America for their rich flavor and natural health benefits, as explained by Healthline.Today, cocoa powder is used worldwide to give desserts a sumptuous, chocolatey flavor and to make the comforting hot drink of the same name. It's also used in several savory recipes to add depth and a slightly bittersweet taste—it's a common ingredient in chili con carne.
10 Best Cocoa Powder Substitutes
One of the golden rules of home cooking is not to panic when you find you're missing a seemingly critical ingredient. There's almost always an appropriate ingredient substitution to be made, and Also The Crumbs, Please is where you'll find it.The grocery shelves, and even your pantry, are filled with ingredients that you can use to replace cocoa powder! I highly recommend the following:
1. Cacao Powder
Your best bet when it comes to "What is a substitute for cocoa powder?" is the source of cocoa powder itself.
Also known or labeled as raw cocoa powder, cacao powder undergoes minimal processing when the cocoa beans are ground, so it has more antioxidants and nutrients. WebMD explains its health benefits here. Thus, cacao powder is healthier than cocoa powder.
Cacao powder also gives your baked goods, dishes, and beverages a more chocolatey flavor. You must also note that it retains more of the natural flavors of cacao beans, so it's more bitter than cocoa.
But how to substitute cacao powder for cocoa powder? I add half the amount of what the recipe calls for cocoa powder when using cacao powder. However, you can follow a 1:1 ratio and increase the amount of sweetening ingredients such as chocolate malted milk powder in your recipe.
Best for: Cacao powder is perfect for rich desserts where you want to capture the full flavor of real chocolate, such as black forest gateau, salted dark chocolate tart, chocolate zucchini bread, and tiramisu.
RELATED: Traditional Black Forest Cake Recipe
2. Cacao Nibs
Cacao nibs are similar to cacao powder, except in texture, as they're, well, in nib form. They will give your baked goodies and sauces a rich chocolate flavor that will appeal to most taste buds. They're made from raw cocoa solids, so will provide great flavor.
First, you need to bake the nibs and grind them before adding them to the batter. Simply place enough cacao nibs into your bowl and bake for five minutes at 200 degrees Fahrenheit or 95C. Once done, place the warm cacao nibs in your food processor or blender and pulse every two seconds for one minute.
Best for: Cacao nibs do great work in frostings, brownies, cakes, and other rich desserts like our chocolate mousse cake. They also enliven mole sauces and can perk up your chili con carne.
3. Dutch Process Cocoa Powder
Dutch-processed cocoa powder is less bitter than unsweetened, regular cocoa powder because it's made from alkalinized cacao beans. However, this alkalinity makes it unsuitable for baked goods that need to rise, such as cakes and brownies.
The good news is there is a solution to this problem. Simply add ⅛ teaspoon of white vinegar, lemon juice, or cream of tatar to three tablespoons of Dutch process cocoa powder when your recipe includes baking soda.
That said, you don't have to add any of the said ingredients if your recipe already includes baking powder.
Dutch-processed cocoa powder also has leftover cocoa butter that gives it a richer chocolate flavor and color. So it's no wonder it's my favorite regular, unsweetened cocoa powder alternative when I want a darker-colored, more decadent chocolate goodie.
However, Dutch process cocoa powder has a higher moisture content than cocoa powder. Adding a tablespoon more of the flour required in your recipe will help fix this issue.
When replacing cocoa powder with Dutch-processed cocoa powder, double the amount of natural cocoa powder listed in your recipe. Hence, add one tablespoon of Dutch cocoa for every two tablespoons of cocoa powder.
Best for: Dutch-processed cocoa powder is suitable for rich, sweet cookies, chocolate nutty granola and granola bars, chocolate-flavored rice porridge, frostings, and drinks.
4. Black Cocoa Powder
Black cocoa powder is another type of alkalized cocoa powder that's popularly used for making Oreos. It is more alkaline than Dutch process cocoa powder and richer color and flavor. Hence, it's a good regular and Dutch-processed cocoa powder replacement.
Like with Dutch process cocoa powder, black cocoa powder isn't a suitable substitute for cocoa powder in cakes, brownies, or any chocolate desserts that need to rise or don't have baking powder. Yet again, you can always add acid ingredients to black cocoa powder.
Measurement-wise, follow a 1:1 when using black cocoa powder as a regular cocoa substitute.
Best for: Black cocoa powder is at its best in no-bake chocolate cheesecake, tiramisu, chocolate-flavored frostings, and drinks such as hot cocoa.
5. Carob Powder
Made from roasted carob tree pods, carob powder has a similar color and texture to cocoa powder. It's also rich in antioxidants and fiber but caffeine-free.
You'll find three varieties of carob powder, raw, lightly roasted, and dark-roasted, which differ in sweetness and bitterness.
Raw carob powder has a mildly sweet and bitter flavor, while the light-roasted variety is slightly sweeter and bitter. Lastly, dark-roasted carob powder has the most bitter flavor but is less sweet among the three varieties.
That said, whichever type of carob powder you pick, you may want to reduce the amount of sugar or other sweeteners in your recipe. After all, pure cocoa powder is unsweetened.
Also, this cocoa powder alternative has a less rich flavor than real cocoa powder. Hence, don't expect the same chocolatey taste when you bite into your baked goods or take a sip from your favorite beverage.
Substitution-wise, use the same amount of carob powder as the one listed for cocoa powder.
Best for: Carob powder is a wonderful ingredient for caffeine-free baking! It's suitable for oatmeal, chocolate cream pie, pancakes, and smoothies.
6. Unsweetened Baking Chocolate Bar
If you have been making chocolate frosting and chocolate cake for a while, you might want to check your pantry when asking, "What can you substitute for cocoa powder?" I'm sure you have leftover baking chocolate bars.
Since you're replacing unsweetened, natural cocoa powder, opting for unsweetened baking chocolate is ideal.
Baking chocolate is made from cacao beans, but not 100% since it contains other ingredients. For instance, it has higher cocoa butter or oil content to keep the chocolate solid. That's why I always reduce the amount of fat used in my recipe by one tablespoon.
Most baking chocolate products also have chocolate liquor or even chocolate syrup. As such, you need to adjust the amount you will use in your chocolate recipes.
But how do you measure a chocolate bar to get an exact measurement? Well, you must melt it. Using a peeler, make chocolate bar shavings and place them in a bowl. Put the bowl in your microwave and heat for one minute.
Then, use one tablespoon less than what your recipe calls for natural cocoa powder. For instance, for every 3 tablespoons of cocoa powder, use two tablespoons of melted baking chocolate.
Pro Tip: With the few times I used unsweetened baking chocolate, I found that one ounce of unsweetened chocolate is equivalent to 3 tablespoons of cocoa powder when melted. Keep these numbers in mind to ensure you don't waste any chocolate when baking.
Another thing to remember is that even if I recommend using unsweetened baking chocolate, it isn't a mortal sin in the kitchen to use sweetened or bittersweet chocolate. Just remember to reduce the amount of sugar and other sweeteners listed in your chocolate recipes.
Best for: Unsweetened cooking chocolate produces truly delicious chocolate pistachio cookies. It adds richness to fruitcakes, banana bread, and coconut traybakes and enriches chili recipes when grated.
7. Dark Chocolate Bar
Dark chocolate is known for its slight bitterness. It's also unsweetened, if not less sweet than common chocolate products. This flavor profile makes it an excellent unsweetened cocoa powder substitute.
Of course, expect to produce darker chocolate desserts, beverages, and frostings when using dark chocolate bar products to replace regular cocoa powder.
Just like when you're using baking chocolate, you need to melt the dark chocolate bar. Reducing the amount of butter or any fat ingredient in the recipe by a tablespoon is also advisable. Ratio-wise, add two tablespoons of melted dark chocolate to every 3 tablespoons of cocoa powder your recipe requires.
Best for: a good-quality bar of dark chocolate can substitute for cocoa powder in cookies, traybakes, and even frosting when grated or powdered. Try using it in the frosting for our air fryer chocolate cake.
8. Regular or Dark Chocolate Chips
Chocolate chips are basically chocolate bars because they also contain cocoa butter and other ingredients but are smaller in size. Thus, they're easier and quicker to melt.
You simply pour a good amount of chocolate chips into your bowl; no need to make shavings. Then, put it in your microwave and melt for one to two minutes.
With their similarities in flavor profiles, use the same substitution ratio as the baking chocolate and dark chocolate bars and adjustments in other ingredients, like fat and sugar.
Best for: Chocolate chips are the life and soul of oatmeal raisin chocolate chip cookies but also shine in banana bread and oatmeal bars. Melt them down to top a deliciously indulgent Polish cake.
9. Hot Cocoa Mix
While not a highly recommended cocoa powder alternative, hot cocoa mix products can help save your day if you don't have time to run to the grocery. After all, it's probably already available in your pantry.
It doesn't contain as much cocoa, so you need to add more than what your recipe calls for cocoa powder. When using it as a substitute for cocoa powder in brownies, frosting, dips, mousse, cakes, beverages, and other desserts, I add twice the amount of hot cocoa mix.
Best for: A hot cocoa mix is a good choice for most beverages: popular chocolatey cocktails include the Mudslide, the Brandy Alexander, the Death by Chocolate, and the Bourbon Ball.
10. Hot Chocolate Mix
Like hot cocoa mix, only grab your hot chocolate mix when you don't have any other options. This beverage usually has a higher sugar content than hot cocoa mix products. Thus, I don't add any sweetener when using hot chocolate mix products as a substitute for cocoa powder in cakes, brownies, and other recipes.
Measurement-wise, you can use the same amount of hot chocolate mix as cocoa powder. But if you want a rich chocolate flavor, you can add more according to your taste and preference.
Best for: A hot chocolate mix is a good stand-in for cocoa powder if you're making sweeter desserts: this makes it suitable for frosting, hot chocolate cake, and some chocolatey cheesecakes if you have a sweet tooth.
5 Creative Cocoa Powder Substitutes from the Very Back of the Cupboard
While you most likely have one or more of the best cocoa powder substitutes listed above, what if you don't have enough to use in your recipe and running to the grocery will take up too much of your time?
Don't worry! Here are my go-to alternatives to cocoa powder that some of you surely have in your countertop or kitchen cabinet:
1. Chocolate Spread
Yes, that chocolate spread you and/or your kids love to add decadent flavor to simple loaves or any plain bread, use as a dip for your chips, fries, and more can save your day. I have successfully used it as a substitute for cocoa powder in brownies and other fudgy desserts.
While some recommend Nutella, I suggest you opt for a chocolate spread product with cocoa powder listed as its first or second ingredient. But if you only have Nutella, make sure its hazelnut taste won't alter your recipe's balance of flavor.
To use chocolate spread as a substitute for unsweetened cocoa powder, add it gradually to avoid adding too much that can lead to overly sweet desserts.
Best for: Chocolate spread can produce delicious peanut butter chocolate fudge, works nicely as a coating for marzipan balls and delivers an all-time great breakfast in Nutella and coconut pancakes.
2. Chocolate Syrup
The chocolatey syrup you drizzle your pancakes, waffles, muffins, and drinks with is another good alternative to cocoa powder. But again, make sure you check the label first. Some chocolate syrup products are made with plain sugar and chocolate flavoring.
If the one you have is made from chocolate or cocoa powder, go ahead and use a small amount of the syrup to replace the cocoa powder in your recipe.
Another thing to keep in mind about chocolate syrup is it has less butter or fat content. As such, you must combine one part of melted butter with one part of chocolate syrup when making cakes and cookies that require butter and cocoa powder.
Best for: Chocolate syrup is best for very sweet desserts such as homemade chocolate eclairs, chocolate donuts, and chocolate ice cream.
3. Espresso Powder
Did you know that coffee helps enhance chocolate flavor or even other flavors? For this reason, coffee products, especially espresso powder, are easy cocoa powder alternatives.
I usually only use espresso powder when I don't have enough cocoa powder in my pantry. I only use one-quarter of the amount of what I need to avoid adding too much caffeine to my goodies. For instance, I'll add ¼ teaspoon of espresso powder if I need one tablespoon more cocoa powder. Consider using a suitable espresso powder substitute if desired.
Best for: Espresso powder gives an extra boost to coffee-based desserts like tiramisu and also complements similar-flavored sweet treats like chocolate coconut cake and nutty, chocolatey ice cream.
4. Dark Molasses
Molasses is a by-product of the sugar-making process that doesn't have a chocolate flavor but can give your goodies and smoothies a deep, rich flavor.
Expect it to be sweet, so make sure you use less sugar and other sweeteners if you replace cocoa powder with dark molasses. Ideally, reduce the amount of any sweetener in your recipe by one-fourth. Or don't add any at all.
In terms of substitution ratio, you will need to replace one-fourth cup of cocoa powder with ⅓ cup of dark molasses. For any recipe that requires baking soda, you would also need to add a pinch more than what's needed to balance the molasses' acidity.
Best for: Dark molasses can add flavor to fudgy goodies, frostings, and chewy chocolate cookies.
5. Chocolate Protein Powder
If you or one of your housemates is a fitness buff, you surely have protein powder. Since you're replacing cocoa powder, use chocolate protein powder.
Chocolate protein powder doesn't have a similar texture and taste to natural cocoa powder. Thus, you might need to add more liquid or eggs to your recipe to get the right batter consistency. It's for this reason that you need to add the chocolate powder gradually.
Start by adding ¼ of the amount required for cocoa powder in your recipe, then adjust as and when needed.
Best for: Chocolate protein powder can be substituted for cocoa powder in most recipes - cakes, cookies, brownies, muffins, and even savory dishes like beef chili for a major protein boost!
Tips for Substituting Cocoa Powder in Recipes
Some substitutes for cocoa powder are self-explanatory, but others require a careful hand to get the desired results. Here are some simple tips to ensure your baked goods come out perfect.
Adjust for Sweetness
If you're trying to substitute cocoa powder using a sweetened alternative like hot chocolate powder, you may want to slightly reduce the amount of sugar in the recipe. These products already contain plenty of sugar, so you'll avoid oversweetening your baked goods.
Consider the Desired Texture
Remember that melted chocolate will always solidify again, even when mixed with other ingredients. This means that baked items made with melted chocolate will have a harder texture than when you're using powder.
Cocoa Powder Substitute: Frequently Asked Questions
Hot chocolate powder is a great alternative to cocoa powder, although it already contains sugar so you'll want to reduce the amount of extra sugar added by a couple of teaspoons. Cacao powder is an excellent sugar-free replacement for cocoa powder.
Yes! Hot chocolate powder is a great alternative to cocoa powder. Just be sure to adjust the sugar levels slightly so your dessert doesn't come out too sweet.
Melted chocolate chips can replace cocoa powder in desserts like traybakes, cheesecake, and cookies. If you have a coffee grinder, you can also blitz them to a powder and use them as a substitute in almost any recipe.
Keeping the Party Going Without Cocoa Powder
If it's that deep, rich, chocolatey flavor you crave, your store cupboard is your savior.
These substitutes for cocoa powder will more than satisfy you. They may even open the door for you to try some new recipes!
Recipe
Homemade Cocoa Powder
Equipment
- Food press or potato ricer
- Blender or food processor
- Small bowl
- Small glass container with a lid
Ingredients
- Cacao nibs
Instructions
- Place enough cocoa nibs in your food press or potato ricer.
- With a bowl underneath the press or ricer, start squeezing the tool's handle to crash the nibs and separate the solid from the liquid components.
- Transfer your pressed nibs to your blender or food processor and pulse for two to four minutes until you have a powder.
- Transfer the powder to your container.
- Repeat the steps until you turn all your cocoa nibs into cocoa powder.
- Keep the liquid component or use it as your butter or fat ingredient in your recipe.
Notes
You can find the video in the post above. If you don't see a video, please check your browser settings.
Leave a Reply