how many grams in a cup of carob flour?

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things people ask

• Can I swap carob flour cup-for-cup for cocoa powder in a cake?
  By volume yes, but the result tastes and behaves differently. Carob is naturally sweet and lower in fat, so cut added sugar by roughly a quarter and add a tablespoon of oil per cup to compensate. Carob also browns faster than cocoa, so drop the oven temperature by 10-15°F (5-8°C) and start checking 5 minutes early to avoid a scorched crust on brownies or layer cakes.
• Why does my cup of carob flour weigh more than 103 g?
  Carob compacts in the bag — the natural sugars draw moisture and the powder clumps. A scooped, packed cup can hit 120 g or more. Either sift it into the cup and level with a knife, or whisk the flour in its container first to break up lumps. For a 103 g target, weighing is the only reliable route; the spoon-and-level method gets you within 5 g on a good day.
• How much carob flour replaces a cup of all-purpose flour in baking?
  Don't replace flour 1:1 — carob has no gluten and won't build structure. Use it as 15-25% of the total flour weight in cookies, muffins, or quick breads, keeping the remainder as wheat or another structured flour. For a cup of all-purpose (about 120 g), swap out 20-30 g for carob to get colour and chocolate-adjacent flavour without a gummy crumb.

related conversions

• Carob Flour: tablespoons to grams
• Carob Flour: teaspoons to grams
• Carob Flour guide