Back to the Cocoa Powder Guide
Cacao powder is a powder made from cacao beans that have been fermented, dried, pressed to remove most of their fat (cocoa butter) and milled. On U.S. labels, “cacao powder” and “cocoa powder” usually describe the same thing; the standardized name in federal rules (21 CFR Part 163) is cocoa. Unsweetened cacao powder is 100% cacao with no sugar added, and you use it like natural cocoa: in hot drinks, smoothies, oatmeal, baking and even chili.
Have a bag in the pantry and no plan beyond one batch of brownies? Here is what the label means, how the powder is made, how much to use in everyday food and how to keep it fresh.
What is cacao powder?
Cacao powder is the dry, finely ground part of the cacao bean that remains after most of the cocoa butter has been pressed out. It is deep brown, intensely chocolatey and a little bitter, because nothing sweet has been added. It is the same ingredient recipes call cocoa powder, so here we write “cocoa (cacao) powder” where both names fit.
It is not the same as hot cocoa mix, which adds sugar and milk powder, and it is not cacao nibs, which are crushed beans that keep all their fat. For how those products differ, see pure cocoa powder vs hot cocoa mix and cocoa powder vs cacao nibs.
Is cacao powder the same as cocoa powder?
Usually, yes. Both come from the same bean and go through the same basic steps, and “cacao” on the front of a bag is a naming choice rather than a separate category. What actually changes flavor is processing: whether the powder is natural or alkalized (Dutch-process), and how the beans were roasted. Our full comparison is in cacao vs cocoa powder.
What does “unsweetened” or “100% cacao” mean on a label?
These phrases describe what is in the bag; the ingredient list confirms it.
| Label wording | What it usually means | What to check |
|---|---|---|
| Unsweetened cacao powder | No sugar added | Sugar line: about 0 g |
| 100% cacao powder | Only cacao, nothing added | One ingredient |
| Pure cacao powder | Usually cacao only | One ingredient |
| Natural / non-alkalized | No alkali added | No “processed with alkali” |
| Processed with alkali | Dutch-process cocoa | Darker, milder flavor |
U.S. rules require alkalized cocoa to say “processed with alkali” on the label, so a one-ingredient bag without that phrase is a natural powder. A true unsweetened powder has almost no sugar: the Grevista label, for example, lists 20 calories, 0 g sugar and 1 g fiber per tablespoon (6 g). If the list includes sugar, milk powder or flavorings, you are holding a drink mix; see sweetened vs unsweetened cocoa powder.
Some bags also say “raw,” which usually means the beans were not roasted. That style tastes more tart and is covered in our guide to raw cacao powder.
How is cacao powder made?
Every cocoa (cacao) powder follows the same path from the tree to the jar:
- Harvest. Ripe pods are cut from the trunk and opened; the beans sit in a sweet white pulp.
- Fermentation. Beans and pulp ferment for several days in boxes or heaps, where much of the chocolate flavor begins. See cocoa bean fermentation.
- Drying. The beans dry in the sun or under covers until they are shelf-stable; more in drying cocoa beans.
- Roasting. Most beans are roasted to build the toasty “chocolate” aroma; see roasting cocoa beans.
- Grinding and pressing. Shelled nibs are ground into a paste, then pressed until most of the cocoa butter runs out.
- Milling. The pressed cake is milled into fine powder, with or without an alkalizing step.
The step-by-step version, with photos from the farm, is in how cocoa powder is made.
How do you use cacao powder?
The habit that makes cacao powder easy is to wet it first: stir it into a spoonful or two of warm liquid until smooth, then add the rest. Dry powder dropped into cold milk floats and clumps; a paste blends into anything. Good starting amounts:
| Use | How much to start with | Tip |
|---|---|---|
| Hot cocoa | 1–2 tbsp per 1 cup (240 ml) milk | Make a paste with hot milk first |
| Cold chocolate milk | 1 tbsp per cup | Dissolve in 2 tbsp hot water |
| Smoothie | 1 tbsp (6 g) per 16 oz glass | Add after the milk |
| Oatmeal or overnight oats | 1 tbsp per ½ cup oats | Stir into a splash of milk first |
| Brownies and cakes | As the recipe says | Sift; match the leavening |
| Chili | 1½ tbsp per pot for 6 | Add with the spices |
Unsweetened cacao is bitter on its own, so add a pinch of salt and a sweetener you like, and taste as you go. To put the table to work, start with our hot chocolate with cocoa powder, a cacao powder smoothie, chocolate overnight oats, brownies with cocoa powder or cocoa powder in chili. A teaspoon whisked into hot coffee makes a quick mocha; see cocoa powder in coffee. More mixing tricks are in how to use cocoa powder.
Can you swap cacao powder for cocoa powder in recipes?
Yes, one for one by volume. Most cacao powders are natural (non-alkalized), so the only thing to watch is leavening in larger amounts:
- Drinks, smoothies, oatmeal, frosting: swap freely; there is no leavening to upset.
- Up to about 3 tablespoons in a recipe: natural and Dutch-process trade 1:1 with little difference.
- More cocoa and only baking soda: the recipe expects acidic natural cocoa. A Dutch-process powder there can rise less, so add a little acid, such as buttermilk or yogurt in place of milk.
- Only baking powder: natural cacao powder still works; expect a lighter, reddish crumb and a brighter flavor.
The chemistry, with ratios, is in our cocoa powder baking guide and Dutch-process cocoa powder.
How do you choose a cacao powder?
Start with the ingredient list (one ingredient), then check whether it is natural or processed with alkali so it fits what you make, and look for a named origin and producer. Brands that publish dated lab reports give you one more thing you can actually check. Our buying guide to the best cacao powder turns those checks into a shortlist.
How should you store cacao powder?
Keep it in an airtight container in a cool, dry, dark cupboard, away from the stove and from strong smells such as coffee or spices, which cocoa absorbs easily. Use a dry spoon, because moisture makes it clump, and skip the fridge. It rarely spoils, but its aroma fades, so buy a size you will use. Shelf life and signs of staleness are in does cocoa powder expire.
What kind of cacao powder is Grevista?
Grevista is a natural, non-alkalized cocoa powder, what many shoppers call cacao powder. It is unsweetened, with one ingredient, made from single-origin Trinitario cacao grown in Đắk Lắk, Vietnam, without synthetic pesticides or chemical fertilizers, and fermented in wooden boxes lined with banana leaves. Its lab reports and the producer’s awards are published on Lab Results & Awards. See sizes on the Grevista cocoa powder page.
Frequently asked questions
Can I use cacao powder instead of cocoa powder?
Yes, usually 1:1. Most cacao powder is natural, so follow the natural vs Dutch-process rule when a recipe uses a lot of cocoa with baking soda. Unroasted “raw” cacao tastes more bitter and tart than roasted cocoa.
Is unsweetened cacao powder bitter?
Yes, on its own it is. A pinch of salt, a little sweetener, milk or ripe fruit such as banana rounds it out quickly.
Does cacao powder have caffeine?
A little. Like all cocoa it contains natural caffeine and theobromine, far less caffeine per spoon than a cup of coffee. Amounts are in caffeine in cocoa powder.
How much cacao powder should I use per day?
Most recipes use 1 to 2 tablespoons per serving. There is no official daily amount; our guide to how much cocoa powder per day explains what to keep in mind.
Sources
- U.S. Code of Federal Regulations, 21 CFR Part 163 (Cacao Products), §163.112 Breakfast cocoa, §163.113 Cocoa, §163.114 Lowfat cocoa, including the “processed with alkali” labeling rule, via Cornell LII (checked October 29, 2026).
- Grevista package Nutrition Facts panel: 1 tbsp (6 g), 20 calories, 0 g sugar, 1 g fiber, 1 g protein.
Written by the Grevista Editorial Team. Last updated November 5, 2026. How we check facts: Editorial Policy.