Substitutes For Unsweetened Cocoa Powder

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Unsweetened cocoa powder is a popular ingredient for making chocolate cake, cookies, brownies, and other desserts. However, if you don’t have it on hand, you will want to know substitutes for unsweetened cocoa powder you can use. These substitutes can be a great option if you find yourself in a pinch.

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Unsweetened cocoa powder is a chocolate product that adds a rich, delicious chocolate flavor to foods and beverages. Cocoa powder is made by removing cocoa butter from the cocoa beans during processing. The leftover dried solids are cocoa powder.

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There are two main types of unsweetened cocoa powder, natural and Dutch-process. Though in certain recipes they can be used interchangeably, that is not always the case. So, if your recipe specifically calls for one over the other, be sure to use the one it calls for.

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DUTCH-PROCESS COCOA POWDER When adding Dutch-process in place of natural, for every three tablespoons of cocoa powder also add 1/8 teaspoon cream of tartar, white vinegar, or lemon juice. This serves as the acid baking soda needs when using cocoa power in order to leaven your baked goods.

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UNSWEETENED BAKING CHOCOLATE For every three tablespoons of cocoa powder your recipe call for, use one ounce of unsweetened baking chocolate in its place. To make up for the additional fat in the chocolate, omit one tablespoon of butter, oil, or shortening from the recipe.

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Cocoa powder is a key ingredient in many recipes to achieve a delicious chocolate flavor. There are two types of unsweetened cocoa powder, natural and Dutch-process. Though in several recipes that are interchangeable, in others it is important to us the specific one it calls for.

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Substitutes For Unsweetened Cocoa Powder

Unsweetened cocoa powder is a chocolate product that adds a rich, delicious chocolate flavor to foods and beverages. Cocoa powder is made by removing cocoa butter from the cocoa beans during processing. The leftover dried solids are cocoa powder.

WHAT IS UNSWEETENED COCOA POWDER?

There are two main types of unsweetened cocoa powder, natural and Dutch-process. Though in certain recipes they can be used interchangeably, that is not always the case. So, if your recipe specifically calls for one over the other, be sure to use the one it calls for.

NATURAL COCOA POWDER VS DUTCH-PROCESS COCOA POWDER

DUTCH-PROCESS COCOA POWDER When adding Dutch-process in place of natural, for every three tablespoons of cocoa powder also add 1/8 teaspoon cream of tartar, white vinegar, or lemon juice. This serves as the acid baking soda needs when using cocoa power in order to leaven your baked goods.

COCOA POWDER SUBSTITUTE

UNSWEETENED BAKING CHOCOLATE For every three tablespoons of cocoa powder your recipe call for, use one ounce of unsweetened baking chocolate in its place. To make up for the additional fat in the chocolate, omit one tablespoon of butter, oil, or shortening from the recipe.

COCOA POWDER SUBSTITUTE

Cocoa powder is a key ingredient in many recipes to achieve a delicious chocolate flavor. There are two types of unsweetened cocoa powder, natural and Dutch-process. Though in several recipes that are interchangeable, in others it is important to us the specific one it calls for.

Substitutes For Unsweetened Cocoa Powder