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    Home » Kitchen Tips

    Can you substitute Dutch Cocoa for Cocoa powder?

    Published: Jun 22, 2012 · Modified: Jul 7, 2020 by Candi Elm

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    Have you ever wondered if you can substitute dutch cocoa for cocoa powder and what the difference is between dutch cocoa or natural cocoa when you see it in a recipe or at the market?

    How is cocoa powder made?  You might think there’s no difference,  It’s all the same. Well, it’s not and let me explain.

    Picture of Cocoa Powder on the Table

    Can You Substitute Dutch Cocoa for Cocoa Powder

    The short answer is is that no – you cannot substitute dutch cocoa for cocoa powder. However, you can substitute cocoa powder in place of dutch cocoa.

    Confused? I’ll explain!

    Dutch cocoa is used with Baking powder and natural cocoa is used with baking soda or both.

    How Cocoa Powder Is Made

    Cocoa powder is made when chocolate liquor is pressed to remove three-quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. 

    Two Types of Unsweetened Cocoa Powder

    There are two types of unsweetened cocoa powder: natural and Dutch-processed.

    Dutch-Processed Unsweetened Cocoa Powder

    Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. 

    It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.

    Natural Unsweetened Cocoa Powder

    Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods.  Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. 

    When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.

    The Role of Cocoa Powder in Cakes

    When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color.  Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn’t present.  

    Most recipes call for sifting the cocoa powder with the flour but to bring out its full flavor it can be combined with a small amount of boiling water.

    This article has more information about it.

    Difference Between Dutch-Process and Natural Cocoa Powder

    The biggest difference between them is in how they are made.

    How Dutch-Process Cocoa is Made

    Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity.

    How Natural Cocoa Is Made

    Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder. This article has lots of information comparing the two of them.

    Use Cocoa Powder Instead of Flour In Your Pans

    Another great tip is you can use a tablespoon of cocoa powder instead of flour in your pans for chocolate cake. This is also helpful if you are making a gluten-free cake.

    Substitute For Cocoa Powder

    The best substitute for cocoa powder is unsweetened baking chocolate. You could also use carob powder as well.

    So it comes down to this. Can you substitute  Dutch cocoa for Cocoa Powder in a recipe? NO. You can do the opposite. Believe me, I tried it and it doesn’t work. Dutch cocoa is used with Baking powder and natural cocoa is used with baking soda or both.

    If you love chocolate try experimenting with different brands. It does make a difference. Also there is a difference between sweetened cocoa powder which is for beverages. So read the label and make sure you pick the right product for what your baking.

    I would love to hear some of your experiments.

    More Kitchen Tips

    Visit some of my other kitchen tips here:

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    About Candi Elm

    Candi Elm is a wife and mom who shares how you can simply create a sweet life with weekly encouragement, recipes, household budgeting, and organizing tips. She currently lives in Southern California while blogging, baking, and living life to the fullest.

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    1. Meghann says

      June 22, 2012 at 9:11 pm

      Sadly, I never even knew there was a different kind. Then again, we really don't do a lot of chocolate around here, in general. Thanks for the eye opener 🙂

      Reply
      • candielm says

        June 24, 2012 at 9:28 pm

        Thats ok, who knows maybe one day, you will say ohhh yeahhh there is a difference.

        Reply
    2. Alexis Grace says

      June 22, 2012 at 9:13 pm

      This was really great information! I enjoy baking and honestly never knew this- although I am conscious to follow the directions (esp when things call for baking soda vs. powder…). I am sure my baking will benefit from the lesson.

      Reply
      • candielm says

        June 24, 2012 at 9:27 pm

        Many stores don't carry the dutch cocoa, so you have to search for it. Maybe in Chicago they have more options than in palm springs.

        Reply
    3. Nicole says

      June 23, 2012 at 5:35 pm

      Very informative post! I wasn't aware of the differences, and I had no idea acidity played a role.

      Now I want some brownies 🙂 Visiting from SITS.

      Reply
      • candielm says

        June 24, 2012 at 9:27 pm

        It is amazing the once you see the difference. Thanks for stopping by.

        Reply
    4. Sylver Blaque says

      June 24, 2012 at 4:57 pm

      Here's another one for you: actual chocolate in other countries tastes totally different than ours here. My fave is Irish chocolate – the smoothest, creamiest chocolate ever!
      My recent post Friday Blaque List 25

      Reply
      • candielm says

        June 24, 2012 at 9:26 pm

        I do know there is a difference, but I haven't been able to benefit from it yet. I know many pastry chefs order from other countries, hopefully I will be able to do the same.

        Reply
    5. Laura says

      June 25, 2012 at 2:47 am

      This is super helpful! I'm always googling stuff like this when I get to my pantry and don't have the right ingredient!
      My recent post A Visionary Swizzle

      Reply
    6. Gretchen says

      June 25, 2012 at 1:25 pm

      This is incredibly helpful. I've always wondered. Baking is so scientific sometimes, and substitutions can be a bit scary. Thanks, Candi!
      My recent post Father’s Day Freebies

      Reply
    7. neebeep says

      June 28, 2012 at 4:13 pm

      I love information like this! Great post.
      My recent post Dog Days, June 2012

      Reply
    8. patelpuja says

      April 21, 2015 at 1:14 am

      wow…this look so good. i m going to make it on ther day..our site http://www.mrkooldrink.com provide cocoa powder, baking powder, corn syrup. you can make diffrent type of recipe of cocoa powder..

      Reply
    9. patelpuja says

      April 22, 2015 at 2:11 am

      Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder:

      Reply
    10. Elliott says

      October 18, 2015 at 6:36 pm

      It’s difficult to find educated people for this topic, but you sound like you know what you’re talkjing about!
      Thanks

      Reply
    11. Shari says

      November 25, 2015 at 3:19 pm

      Good post. I will be experiencing some of these issues as
      well..

      Reply

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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