Key Takeaways
| Feature | Baking Cocoa | Regular Cocoa Powder |
|---|---|---|
| Type | Usually unsweetened | Can be sweetened or unsweetened |
| Process | Often Dutch-processed (alkalised) | Natural or Dutch-processed |
| Uses | Baking recipes | Drinks, baking, desserts |
| Acidity | Low (alkalised) or high (natural) | Depends on the type |
| Pairs Well With | Baking soda or baking powder | Lipem chocolate, cakes, brownies |
Introduction
You’ve probably seen the words baking cocoa and cocoa powder while shopping or searching for recipes.
But are they the same thing? And can you use one instead of the other?
In this blog post, we’ll explain the difference between baking cocoa and cocoa powder in simple terms. We’ll also share how Lipem’s unsweetened cocoa powder fits into your kitchen, especially if you love baking rich, delicious chocolate treats.
What Is Cocoa Powder?
Cocoa powder is made by removing most of the cocoa butter from roasted cacao beans and then grinding what’s left into a fine powder. It gives you that bold chocolate flavour without the fat and sugar.
There are two main types of cocoa powder:
- Natural Cocoa Powder
- Light brown in colour
- Slightly acidic
- Has a sharp, strong chocolate flavour
- Works well with baking soda (which is alkaline)
- Dutch-Processed (Alkalised) Cocoa Powder
- Darker in colour
- Treated to reduce acidity
- Has a milder, smoother taste
- Pairs well with baking powder
At Lipem, our cocoa powder is natural and unsweetened. That means it’s rich in cocoa flavour, perfect for both drinks and baking without adding extra sweetness.
What Is Baking Cocoa?
Baking cocoa is just another name for cocoa powder – but it usually refers to unsweetened cocoa powder used in cooking and baking. It can be either natural or Dutch-processed, depending on the brand.
So yes, baking cocoa is a type of cocoa powder. But the important part is knowing whether it’s natural or alkalised because that affects how your cake or brownie will rise.
Can You Use Them Interchangeably?
Yes, but with care.
Here’s how to make the swap easier:
- If the recipe uses baking soda, use natural cocoa powder like Lipem.
- If the recipe uses baking powder, Dutch-processed cocoa is better.
- If the recipe doesn’t use either, you can choose based on flavour. Natural cocoa gives a strong taste, while Dutch-processed is smoother.
Why Lipem Cocoa Powder Is Perfect for Baking
Lipem’s cocoa powder is:
- 100% unsweetened and natural
- High in real cocoa flavour
- No added fillers or preservatives
- Perfect for cakes, brownies, cookies and more
Whether you’re making a rich chocolate sponge or a simple hot chocolate, Lipem gives you full control over sweetness and texture.
Tips for Using Cocoa Powder in Baking
- Sift before use: This avoids lumps in your mix.
- Add hot liquid: Cocoa “blooms” in hot water, boosting the flavour.
- Use good chocolate: Pair Lipem cocoa powder with Lipem chocolate bars for extra indulgence.
- Store it well: Keep it in a cool, dry cupboard, tightly sealed.
Conclusion
So, is baking cocoa the same as cocoa powder?
Yes, but not always. Baking cocoa usually means unsweetened cocoa powder, but the type (natural vs Dutch-processed) matters most when baking.
With Lipem’s high-quality unsweetened cocoa powder, you’re getting a natural, rich chocolate flavour that works beautifully in all kinds of recipes.
Whether you’re a home baker or a hot chocolate lover, it’s the perfect pantry staple.
