Which swap for which job
| Use | Pick | Why |
|---|---|---|
| Brownies | Unsweetened chocolate | Same flavor. |
Do not substitute here
- Soda-only recipes. Dutch-process cocoa. It lacks the acid soda needs.
Cocoa powder substitute
Quick answer
For one-quarter cup of cocoa, use 1 ounce of unsweetened chocolate, and cut half a tablespoon of fat from the recipe. Melt it first. If a recipe leans on baking soda, check the cocoa type: Dutch-process cocoa does not supply enough acid to react.
How much do you need?
Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.
Type a number, like 1 or 1 1/2.
What to use
No option here matches every box you ticked. Untick one to see more.
Unsweetened chocolate
- Gluten-free
- Nut-free
- Egg-free
- 1 oz 28 g unsweetened chocolate
- How
- Melt, cool slightly, and cut the recipe's fat by half a tablespoon.
- Best for
- Brownies, cakes, sauces.
- What changes
- Richer than cocoa. It brings its own fat.
- Skip it when
- Frostings that must stay stiff.
Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.
Questions
Is natural cocoa acidic?
Yes. Natural cocoa can activate baking soda. Dutch-process cannot.
Sources
- K-State Research and Extension, Ingredient Substitutions (L730, 2012)
- Colorado State University Extension, Ingredient Substitutions (Fact Sheet 9.329)
- Utah State University Extension, List of Ingredient Substitutions for Cooking and Baking
- King Arthur Baking, Baking soda vs. baking powder
Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.
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