Natural cocoa powder is acidic and pairs with baking soda; Dutch-process is milder, darker, and pairs with baking powder. Whether you ran out mid-recipe or need a dietary swap, here are the best substitutes for cocoa powder, with exact amounts.
Use: 1:1 for 1/4 cup natural cocoa
Swap freely if the recipe uses baking powder.
Do not swap 1:1 when baking soda is the only leavener.
Use: 1:1 for 1/4 cup cocoa powder
Swap directly.
Naturally sweet and caffeine-free.
The best all-round substitute is Dutch-process cocoa: use 1:1 for 1/4 cup natural cocoa. Swap freely if the recipe uses baking powder. Do not swap 1:1 when baking soda is the only leavener.
Yes. Use 1:1 for 1/4 cup cocoa powder. Swap directly. Naturally sweet and caffeine-free.
Vegan options: Dutch-process cocoa, Carob powder.
Missing something else? Search all 48 ingredients in the substitute finder.