Baking basics
Substitutes for cocoa powder
Natural cocoa is acidic; Dutch-process cocoa has been treated to make it milder and darker. The difference matters when a recipe rises with baking soda.
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Natural and Dutch-process cocoa
- How much
- The same amount
- What changes
- Swap freely when the recipe uses baking powder. When baking soda is the only leavener, keep natural cocoa: the soda needs its acid, and Dutch-process can leave the cake flat with a soapy edge.
- Best in
- Brownies, frosting, hot cocoa (any cocoa works).
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Unsweetened chocolate
- How much
- 1 oz melted unsweetened chocolate for each 3 tbsp cocoa; cut the butter or oil by 1 tbsp
- What changes
- Fudgier and richer.
- Best in
- Brownies, cakes.
-
Carob powder
- How much
- The same amount
- What changes
- Caffeine-free and naturally sweet, but it tastes like carob, not chocolate.
- Best in
- Brownies, cookies.
Simmerbee recipes with cocoa powder (11)
- Chocolate Cupcakes with Fudge Frosting
- Chocolate Peanut Butter No-Bake Cookies
- Cinnamon Spiced Hot Chocolate
- Cream Cheese Swirl Brownies
- Fudgy Double Chocolate Cookies
- Fudgy One-Bowl Cocoa Brownies
- One-Bowl Chocolate Sheet Cake with Fudgy Frosting
- Peanut Butter Banana Smoothie
- Rich and Creamy Stovetop Hot Chocolate
- Silky Homemade Chocolate Pudding
- Yellow Birthday Layer Cake with Chocolate Frosting
On those recipes, tap Swaps next to the ingredient for the short version.
More baking basics swaps
Baking powderBaking sodaCornstarchYeastChocolate and chocolate chipsVanilla extractCream of tartar