How to Use Cocoa Powder in Place of Some Flour

The primary issue in substituting between any two dry ingredients in baked goods is the "softness" or fineness to which the material is ground. Cocoa powder is generally about as finely ground as cake flour, so it substitutes most directly in recipes that call for that fine flour. Adding just a little cocoa to a recipe shouldn't require other changes, but more cocoa will need more sugar.

If you try to replace as much as half of the flour with cocoa, you will need to add sugar, too, and that may change the moisture and texture of your product.

Use cocoa powder in baked goods in combination with other types of chocolate. This can reduce the overall cost and frequently results in an end product with a deeper and more complex chocolate flavor. To do this, simply reduce the overall chocolate by 1 oz. and sift 1/3 cup of cocoa powder in with the flour. Alternatively, you can dissolve the cocoa in boiling water to create a thick paste, which can then be added to your recipe

Antioxidants

The reason for cocoa powder's healthy kick is because it contains flavonoids. Flavonoids are a form of antioxidant and can also be found in vegetables, plants and red wine. An antioxidant is a chemical substance that can help defend your body's cells from free radicals, which are atoms that can damage your cells, leading to a weakened immune system and higher risk of contracting illnesses.