Cocoa Powder: Vegan Cooking Guide
Cocoa powder is unsweetened dried chocolate - the solids left after most of the fat (cocoa butter) is pressed out. Dutch-process (alkalized) cocoa is darker, milder and less acidic; natural cocoa is lighter, more acidic and reacts with bicarbonate of soda. Both work beautifully in vegan baking.
How to Use Cocoa Powder
Sift before using to prevent lumps. Bloom in hot liquid (water, plant milk or coffee) to develop a richer chocolate flavour before adding to batters. Use hot chocolate: 2 tbsp per cup of hot milk, sweetened to taste.
Nutrition
Rich in flavonoids (antioxidants); provides iron, magnesium and zinc; very low in sugar.
Chef's Tips
- Dissolving cocoa in a little boiling water before adding to a cake batter gives a much deeper, more developed chocolate flavour.
- Dutch-process cocoa cannot be used interchangeably with natural cocoa in recipes using bicarbonate of soda - use as specified.
- Good-quality cocoa (70%+ cacao content cacao powder) is worth the extra cost for anything where chocolate is the main flavour.
→ Find the best substitutes for cocoa powder
Vegan Recipes Using Cocoa Powder
Learn to cook with cocoa powder on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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