Using Natural Cocoa Powder Instead of Dutch-Process Cocoa Powder

Q: Can I use natural cocoa powder instead of dutch-process cocoa powder?

Yes. Use 1:1, but adjust leavening. If the recipe uses baking soda, switch to baking powder (3:1 powder:soda). Otherwise rise will fail.

Reviewed by the CupOrGram Editorial TeamSources: King Arthur Baking, USDA FoodData CentralMethodology

Ratio

1:1, but adjust leavening

Good — works well with minor differences

Recipe Adjustment Notes

If the recipe uses baking soda, switch to baking powder (3:1 powder:soda). Otherwise rise will fail.

Measurement Variance Note

For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (111g-125g per cup). For the most reliable substitution result, measure by weight and test a half batch first.

How Natural Cocoa Powder Compares for Dutch-Process Cocoa Powder

Quality rating: good. If the recipe uses baking soda, switch to baking powder (3:1 powder:soda). Otherwise rise will fail.

Check This Substitute by Recipe Type

Cakes Cookies Muffins & Quick Breads Pancakes & Waffles Yeasted Breads

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