Good quality cocoa powder is the healthiest way to give your baked goods an intense, chocolatey flavor and is one of the main ingredients for cakes, cookies, and brownies -- it’s actually an acquired taste on its own. If you don’t have cocoa powder on hand, there are a few substitutes that can take its place.
Cocoa Powder Substitutes
Dutch Processed Cocoa Powder
One big difference between Cocoa powder and Dutch-processed cocoa is that the powder is washed with an alkaline solution so the acidity would be neutralized. By doing this, the cocoa powder becomes less bitter and have a more intense and richer flavor.
This type of cocoa powder is also darker compared to others. This is a close match to cacao powder when it comes to the antioxidant content. If using this as a substitute, you must use twice the amount as you would with cocoa powder.
This alternative is an excellent way to add the natural flavor and essence of cacao without the bitterness. This consists of cacao beans that are crushed and liquefied, it’s then solidified at room temperature. This process does not involve heat, which means that the nutrients in the cacao beans aren’t affected at all.
When using this substitute, you must adjust your recipe to compensate for the extra fat.
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