Substitutes for Dutch Process Cocoa

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Substituting with carob gives a healthier end result, without the true chocolate flavor.

Dutch-processed cocoa powder, also called alkalized, is an unsweetened cocoa powder with alkali. The addition of the alkali neutralizes the natural acidity of cocoa. Dutch-processed cocoa powder cannot be used in recipes that call for baking soda, but can be used in recipes that call for baking powder instead. If you have a recipe that uses Dutch-processed cocoa powder and you have none at your disposal, you can substitute it with other common pantry ingredients.


Unsweetened Cocoa Powder

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You can combine regular unsweetened cocoa powder with baking soda to create a substitute for cocoa powder. For every ounce of Dutch cocoa powder, combine three tablespoons of regular unsweetened cocoa powder with an eighth of a teaspoon of baking soda.

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Carob Powder

Carob powder comes from a tropical roasted bean. The consistency is very similar to Dutch-process cocoa powder and can be substituted, three tablespoons for each ounce of cocoa powder. Though its texture mirrors cocoa powder, and it has fewer calories and no saturated fat. Carob has a distinct, slightly sour taste that does not truly resemble the taste of cocoa.


Baking Chocolate

You can substitute solid, unsweetened baking chocolate for Dutch-processed cocoa powder. Because unsweetened baking chocolate contains fat, you need to remove some fat from your recipe when substituting. Take out one tablespoon of your recipe's fat ingredient (butter, oil) for each one ounce of unsweetened baking chocolate.


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