The online Cooks Thesaurus states "1/4 cup of cocoa can be replaced by 2 Tbsp's of flour" as a substitute. I don't know if they qualify as an authority, but it sort of makes sense to me. There isn't any gluten in cocoa and that should be taken into consideration when replacing it with flour in a cake. I would think the sugar in the cake would need to be reduced some, as well. I'm not an expert, so I'd find probably to find another recipe!
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