Just wondering if you can substitute
regular cocoa powder for the cacao powder?
Then this morning, I decided to try it out with
regular cocoa powder for a more intensely chocolate flavor.
Not exact matches
+ 1/2 cup pancake base * + 1 tsp xanthan gum or baking
powder + 1 T cinnamon + 1 1/2 tsp unsweetened shredded coconut + 1 T carob
powder or
cocoa powder + 1 flax egg ** or
regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil
for fying
For this recipe I have made a Chocolate Pavlova which is slightly different than a
regular Pavlova, in that unsweetened
cocoa powder is folded into the meringue.
For the Chocolate Cake: 1 1/2 cups all - purpose flour 1 1/2 cups granulated sugar 3/4 cup
cocoa powder (
regular or Dutch - processed) 1 1/2 teaspoons baking soda 1 teaspoon baking
powder 1 teaspoon salt 2 large eggs 1/4 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla extract 3/4 cup very hot water
For the Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3 cups powdered sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional — for color) 1 - 3 tablespoon heavy cr
For the Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3 cups
powdered sugar (sifted) 1 cup
regular cocoa powder (sifted) 3 tablespoons black
cocoa (optional —
for color) 1 - 3 tablespoon heavy cr
for color) 1 - 3 tablespoon heavy cream
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c
cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled
regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
For starters I didn't have
regular cocoa powder only had Hershey's special dark chocolate and it has a very strong taste so I will try with
regular cocoa powder next time.
1 tbsp unsweetened
cocoa powder, plus additional
cocoa powder for garnish (I like the dutch processed, which is a little milder tasting than
regular, more bitter,
cocoa powder)
If so, I used this recipe
for the chocolate blueberry cake: http://www.growingnaturals.com/recipes/recipe-rice-blueberry-protein-bread.php but used fresh blueberries instead of the frozen raspberries, chocolate brown rice protein isolate instead of vanilla, and added 2 tbs of
regular cocoa powder (unsweetened) and 5 packets truvia to the recipe.
For the frosting: * 1 scoop Chocolate protein
powder (I like UMP) * 2 tablespoons Hershey's Special Dark
Cocoa (I like the flavor and color this imparts, but you can use
regular cocoa powder if you prefer) * 4 tablespoons chocolate milk (I use Fairlife chocolate milk) * water as needed
I used Hershey's
cocoa powder in this recipe which is only 10 calories per tablespoon
for both the
regular and special dark varieties.
For black garlic dressing: 1 3/4 oz (50 g) peeled black garlic cloves 1 1/2 tsp rose harissa (or
regular harissa) 1 tsp pomegranate molasses 2 1/2 tbsp lemon juice 1/4 tsp Urfa chili flakes (or a pinch of
regular dried chili flakes) 1/2 tsp
cocoa powder 3 1/2 tbsp olive oil
For the
cocoa powder, either
regular or special dark works great.
3 1/4 cups spelt flour (also some additional flour
for rolling out the dough) 2/3 cups cacao
powder (or
regular cocoa powder) 1 T ginger 1 tsp cinnamon 1/2 tsp ground cloves 1 tsp baking soda 1/2 tsp baking
powder 1 tsp salt 2/3 cup Earth Balance Buttery Spread (I got it at Whole Foods) 1/2 cup dark brown sugar 1 large egg 3/4 cup molasses
I used Hershey's
cocoa powder in this recipe which is only 10 calories per tablespoon
for both the
regular and special dark varieties.
A note about the
cocoa powder — I tried both dutch processed
cocoa powder and
regular cocoa powder and found that the dutch processed
cocoa powder was too bitter
for my liking.