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The Best Substitutes for Cocoa Powder

If you're craving something chocolatey but don't have cocoa powder, try one of these easy cocoa powder substitutes instead.
Course: Pantry Staple
Servings: 3 Tbsp
Author: Samira Kazan

Ingredients

To substitute

  • 3 Tbsp cocoa powder

Instructions

Raw cacao powder

  • Use 3 Tbsp of raw cacao powder. If you prefer your dish to be sweeter, you can add a teaspoon of sugar for sweetness. Add to recipe as instructed.

Dutch process cocoa powder

  • Use 3 Tbsp of Dutch press cocoa powder
    To get the sweetness of standard cocoa powder, use 3 Tbsp of the Dutch press cocoa powder and 1/8 tsp of an acid (lemon juice, vinegar, etc). Mix the powder and acid, then use.

Dark chocolate

  • The amount of dark chocolate you use will depend on what percentage of dark chocolate you use – the higher the percentage, the less you need. Melt your dark chocolate either in short bursts in the microwave or over a bain-marie on the stove. Add to your dish as the recipe directs.

Baking chocolate

  • Use 1 less Tbsp of baking chocolate to cocoa powder than your recipe calls for. E.g. use 2 Tbsp baking chocolate if your recipe says 3 Tbsp. Melt the baking chocolate in short bursts in the microwave or in a bowl over a saucepan of hot water (a bain-marie), then add to the recipe as instructed.

Chocolate chips

  • Use ½ cup of chocolate chips. You can add the chocolate chips as they are to your recipe or melt them as you would block chocolate in the microwave or on the stove.

Hot chocolate mix

  • Use 6 Tbsp of hot chocolate mix. You may need to adjust the amount of sugar for sweeter recipes. Add the hot chocolate mix as the recipe instructs.

Chocolate syrup

  • Use 2-3 Tbsp of chocolate syrup and taste the mix to determine whether you need more or to adjust the levels of sugar in the recipe. Add a tablespoon of chocolate syrup at a time and taste until it reaches your desired sweetness.

Chocolate spread

  • Use 2-3 Tbsp of chocolate spread until it reaches your desired taste – you may need to adjust the sugar content depending on how bitter you want your recipe. Add the chocolate spread a tablespoon at a time, taste-testing as you go. Add less or more sugar depending on the recipe.

Chocolate protein powder

  • Use 3 Tbsp of chocolate protein powder. You may want to add extra sugar or vanilla essence for sweetness. Add the chocolate protein powder as the recipe instructs.

Couverture chocolate

  • Use 2 Tbsp of couverture chocolate. It has a higher amount of cocoa solids, so you’ll need to adjust the amount of fat in your recipe. Melt the chocolate in short bursts in the microwave or on the stovetop, then add to the recipe as instructed.

Cocoa nibs

  • Use 3 Tbsp of ground cocoa nibs. Grind the cocoa nibs into a powder using a good blender, food processor, or coffee grinder. Measure and stir into the recipe as instructed.

Carob powder

  • Use 3 tsp of carob powder. Add to the recipe as directed. The taste will be altered by using carob, so you can adjust sweeteners as needed.

Espresso powder

  • Use 3 Tbsp of espresso powder. You can add the espresso powder directly as the recipe requires or pour hot water over the powder and add the liquid to the mix.

Peanut powder

  • Use 1 ½ times more peanut powder than the required cocoa powder. Add the peanut powder as the recipe instructs.