Substituting Dutch Cocoa Powder with Unsweetened Cocoa Powder With Baking Soda
3.5 (1)
VegetarianVegan
You will need:
⅛tspBaking Soda
3tbspUnsweetened Cocoa Powder
Substitution ratio: 3 tbsp Dutch Cocoa Powder = ⅛ tsp Baking Soda + 3 tbsp Unsweetened Cocoa Powder
Effects on Your Baking
Natural cocoa powder is more acidic and has a sharper, more pronounced chocolate flavor, while Dutch-process is smoother, mellower, and more "Oreo-like." Adding a tiny pinch of baking soda (1/8 tsp per 3 tbsp) neutralizes some of the acidity, getting you closer to Dutch-process's smooth character, but it won't be identical.
Best Uses
Cakes
Cookies
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Nutrition Facts
For Substitution Ingredients
Serving size
16g
Calories 30
% Daily Value*
Total Fat 1.5g
2%
Total Carbohydrates 9g
3%
Dietary Fiber 6g
21%
Total Sugars 0g
0%
Protein 3g
6%
Sodium 160.2mg
7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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