15 Best Cocoa Powder Substitutes for Brownies, Cakes, and More

The best cocoa powder substitute provides your baked goods, desserts, and beverages the chocolatey flavor and aroma unsweetened or pure cocoa powder is known for.

While cocoa powder is easily accessible in your local grocery, sometimes there's a high demand, leaving the shelves empty. You might also want to do away with the ingredient's bitter flavor or run out of it. Maybe, you're just like me: you always want to try something new in your recipes, so you look for substitutes that work.

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• 10 Best Cocoa Powder Substitutes
• 5 Other Cocoa Powder Substitutes You Can Use
• Always Choose the Best Cocoa Powder Substitute
• Recipe

10 Best Cocoa Powder Substitutes

The grocery shelves, and even your pantry, are filled with ingredients that you can use to replace cocoa powder, but 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, so it has more antioxidants and nutrients. 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 in your recipe.

Best for just about anything.

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.

Unlike with how to substitute cacao powder for cocoa powder, there's an extra step that you need to take.

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.

When used in sauces, combine the whole cacao nibs and other ingredients, place the mixture in your blender, and pulse until you have the right consistency.

Best for frostings, brownies, cakes, and mole sauces.

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 substitute 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 cookies, 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 has richer color and flavor. Hence, It's a good regular and Dutch processed cocoa powder substitute.

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 or Dutch process cocoa powder substitute.

Best for cookies, granola bars, chocolate-flavored rice porridge, frostings, and drinks.

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 substitute 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 caffeine-free baking, oatmeal, 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. It'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 just about anything.

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.

Like when 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 just about anything.

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 into your bowl; no need to make shavings. 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 just about anything.

9. Hot Cocoa Mix

While not a highly recommended cocoa powder substitute, 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.

I also reduce the amount of sugar and other sweeteners listed in the recipe because hot cocoa mix almost always has sugar in them.

I also advise you to check the product label to see what other ingredients are present that can affect the balance of flavor of your baked goodies. Some contain milk, while others have creamer. You'll even find hot cocoa mix products with spices.

Best for just about anything.

10. Hot Chocolate Mix

Like hot cocoa mix, only grab your hot chocolate mix when you don't have any other options. However, 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 just about anything.

5 Other Cocoa Powder Substitutes You Can Use

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.

Whichever spread you choose, always check its content, especially the first five ingredients, to ensure they won't affect your baked goodie or frosting's overall flavor. Doing so will also help you make the necessary adjustments in the amount of the other ingredients you will use.

Common ingredients found in chocolate spread products are oil, sugar or sweetener, and nuts.

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 fudgy goodies and frostings.

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. Taste your batter to see if it needs more, and adjust accordingly.

Also, make sure to adjust the amount of any ingredient your recipe requires that's already included in the chocolate syrup.

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.

Doing so will help you achieve your baked goodie's right texture since it prevents the clumping of dry ingredients.

On the other hand, add a small amount of cream and other liquid ingredients to the syrup when using it as a cocoa powder substitute for frostings and glazes. The added liquid will help thin out the syrup.

Best for just about anything.

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. It might not give your baked goodie the chocolate flavor it needs, but you'll serve something with a rich flavor.

I usually only use espresso powder when I don't have enough cocoa powder in my pantry. I only use one-fourth 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.

Best for just about anything.

4. Dark Molasses

Molasess 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. While you can find light and moderately dark molasses, I highly recommend the dark variety because its bitterness further helps mimic the cocoa powder's flavor.

Expect it to be sweet, so make sure you use less sugar and other sweeteners if you'll replace cocoa powder with 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 fudgy goodies and frostings.

5. Chocolate Protein Powder

If you're 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 just about anything.

Always Choose the Best Cocoa Powder Substitute

Cocoa powder is one of the most popular ingredients that give several desserts, sauces, dips, and beverages the right amount of chocolate flavor without being too sweet. While it has a bit complex flavor profile, you can always find a good substitute for your recipe.

Some substitutes for cocoa powder have a milder flavor, while others have entirely different flavors but will enhance the richness of your baked goodie and beverage.

When asking, "What can I substitute for cocoa powder?", always choose the best ingredient that can work for your specific recipe. Also, don't forget to follow the right amount when you substitute cocoa powder with any of the options above and the tips I have shared.

Have a fun, chocolatey baking day!

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