What can you use instead of cocoa in cakes?

Here are some alternatives to cocoa powder in cakes, depending on the flavor profile you're aiming for:

For a chocolatey taste:

* Carob powder: A naturally sweet and chocolate-like alternative, lower in caffeine than cocoa. It has a slightly earthy taste and a less intense chocolate flavor.

* Black bean powder: A surprising ingredient that can deliver a rich, chocolatey flavor and adds protein and fiber.

* Coffee powder: Use instant coffee powder to add depth and a subtle coffee flavor to your cake.

* Chocolate spread/Nutella: A quick and easy way to add chocolatey flavor and moisture, but use sparingly as it can be very sweet.

* Chocolate chips or chunks: Add texture and chocolate flavor, but won't give the same depth as cocoa powder.

For other flavor profiles:

* Cinnamon: For a warm, spicy flavor.

* Nut flours: Almond, pecan, or hazelnut flours can add a nutty flavor and richness.

* Dried fruit powders: For a fruity twist, use powders like raspberry, blackberry, or blueberry.

* Spices: Add a pinch of ginger, cardamom, or nutmeg for an interesting twist.

Tips for using substitutes:

* Adjust sweetness: Most cocoa powder substitutes are less sweet, so you may need to add more sugar to your recipe.

* Adjust moisture: Some substitutes may need extra moisture, so you may need to add more liquid to your recipe.

* Experiment: Don't be afraid to experiment with different combinations of substitutes to find what you like best.

Remember: The flavor and texture of your cake will be affected by the substitute you choose. Be sure to adjust your recipe accordingly.