If you love to bake, you have probably found yourself in a position every so often where you do not have a specific ingredient on hand and there is no way for you to get to the store. You could also be allergic to that ingredient and need an alternative. When it comes to baking there is almost always a substitute ingredient available, such as with baking cocoa powder, also known as unsweetened or natural cocoa powder. However, the flavors and textures may be slightly different from the intended recipe.
Use 3 tbsp. of carob powder and 2 tbsp. of water for every 1 oz. of baking cocoa. Carob comes from the bean of the honey locust tree and is typically used as a substitute for those that are allergic to chocolate. It contains less fat and has no caffeine, making it a healthier alternative as well.
Replace 3 tbsp. of baking cocoa with 1 oz. of unsweetened baking chocolate and reduce the fat in the recipe by 1 tbsp. Unsweetened baking chocolate is basically unsweetened baking cocoa with fat in oil form added in to make it into a chocolate bar.
Substitute an equal amount of Dutch-process cocoa for unsweetened cocoa, but omit baking soda if the recipe calls for it. This reddish-brown cocoa powder is alkalized to neutralize the acids and has a milder flavor than unsweetened baking cocoa powder. It is popular in European bakeries as it provides a light flavor that compliments the other ingredients in a dessert.