Substitutions
Cocoa treated with an alkalising agent to neutralise its acidity, giving it a darker colour, a smoother flavour and a pH near 7.
What it does in a recipe: Deep chocolate flavour and colour without acidity. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Dutched cocoa, Alkalised cocoa
Quick answer
Natural cocoa + baking soda
1 cup Dutch-process cocoa = 1 cup natural cocoa + 1/8 tsp baking sodaAll substitutes, best first
1 cup Dutch-process cocoa = 1 cup natural cocoa + 1/8 tsp baking sodaThe pinch of soda neutralises natural cocoa's acidity, bringing its pH close to the alkalised product's.
Trade-offLighter in colour and slightly fruitier than true Dutch cocoa, but chemically well matched.
1 cup Dutch-process cocoa = 1/2 cup black cocoa + 1/2 cup Dutch-process cocoaBlack cocoa is heavily alkalised Dutch cocoa. Used alone it is harsh and drying, so cutting it half and half keeps the dramatic colour without wrecking the texture.
Trade-offNear-black colour and a distinctly Oreo-like flavour. Very low in fat, so it dries a crumb out.
At a glance
| Category | Baking staples |
|---|---|
| Job in a recipe | Deep chocolate flavour and colour without acidity |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 2 |
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.