Welcome to
Eggless Cooking!
I'm Madhuram, founder & author of Eggless Cooking, where I share my passion for egg-free and vegetarian recipes. My journey into eggless baking began in 2007, born out of necessity and curiosity.
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Growing up in India in a lacto-vegetarian household, we never used eggs in our cooking. Store-bought cakes and desserts containing eggs were allowed, but bringing eggs home was a strict no. When I moved to North America after marriage, I was captivated by the world of baking through Food TV shows. The idea of creating baked treats at home intrigued me, but my upbringing left me hesitant about using eggs.
I started from scratch, with no background in baking. Armed with the Baking for Dummies book and a basic baking set from Walmart, I began teaching myself the fundamentals. My initial attempt at baking a chocolate chip cookie with eggs was a disaster—both due to technique and my aversion to eggs. That’s when I turned to the internet in 2007, searching for eggless recipes, at a time when vegan and eggless baking were not as mainstream as they are today.
I found inspiration in an eggless banana-carrot cake recipe from a fellow Indian blogger, and its success gave me the courage to explore further. As I discovered a community of food bloggers, I realized there was a growing demand for egg-free baking recipes, particularly from those with dietary restrictions, allergies, or personal preferences. This inspired me to create a one-stop destination for eggless baking: Madhuram’s Eggless Cooking, launched on March 15, 2008.
From a Hobby to a Community
My initial goal was to curate eggless recipes from across the web, but as I honed my own baking skills through trial and error, I began developing original recipes. One of my proudest moments was baking an eggless chocolate cake with silken tofu as an egg substitute for my son's third birthday in 2008. That success fueled my passion for experimenting with egg substitutes like yogurt, silken tofu, flaxseed, aquafaba and more.
Over the years, I have perfected the eggless version of classic recipes and created the best eggless pancakes, eggless vanilla cake, eggless chocolate chip cookies, eggless blueberry muffins, eggless omelette, and eggless mayonnaise to mention a few. Many of these recipes have been featured in various media outlets, including Fox TV. I also take pride in creating signature desserts like the eggless rasmalai cake, eggless red velvet cake, and pumpkin kulfi.
Experience and Expertise You Can Trust
I have spent over a decade testing and perfecting recipes, ensuring that every recipe I post is thoroughly tried, tested, and refined. Not all of my baking experiments were successful—many attempts ended in failure—but I believe in transparency and only share recipes that meet my high standards.
To support bakers of all experience levels, my recipes include detailed sections on Ingredients and Substitutes, Taste and Texture, and My Notes, so readers can easily follow along without feeling intimidated. I know what it’s like to be a beginner, and my goal is to make eggless baking accessible and enjoyable for everyone.
In addition to eggless baking, I also blog about vegetarian recipes that are our family favorites, simple and healthy. Food is my love language, and I want to spread that joy to as many kitchens as possible.
Looking Ahead
After 16 years of blogging, my passion for creating eggless recipes remains strong. With my boys now 19 and 14, I have more time to explore new projects and ideas. I am excited to expand my blog, share more recipes, and continue connecting with my wonderful community of readers.
Alongside my love for food, I am also in the process of becoming a Certified Lactation Educator. Having breastfed both of my children, I am passionate about supporting new and expectant mothers through personal experience and evidence-based information. I have another blog, NursingMoms.net, dedicated to this cause.
I’m incredibly blessed to have found my purpose—cooking and nurturing—and to have a supportive husband who has been the backbone of this blog from day one and any other avenue that I want to explore.
Thank you for visiting Madhuram’s Eggless Cooking. Whether you are a seasoned baker or just starting out, I hope my recipes bring joy to your kitchen.
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Madeleine Cornwell says
Hi Madhuram. Thank you for sharing your story. I did not grow up vegetarian and have gone through decades of transition toward healthier eating habits. Now, my husband and I eat/cook vegan at home. It takes commitment and blogs like yours to help us find our way toward delicious vegan cooking. Thank you for your hard work to produce and maintain this site and the countless hours of experimentation. Because we missed cheese so much, we did a lot of experimenting ourselves to find a healthy alternative, and now we have embarked on a new journey of our own line of cheese alternative mixes. I hope you don't mind me mentioning our new company called GreenFlashFoods.com and now on Shopify. I think since many people have the same struggles as we did, you and your readers may want to know. Thank you so much. Your blueberry muffin recipe was delicious!
Madhuram says
That's awesome, Madeline! I will check your website. Best wishes with your venture!
Vani says
Hi Maduram, greetings!
Can you pls let me know the difference between cake flour and all purpose flour?
I saw one recipe with cake flour from ur blog and just wondering how it differes?.
Pls clarify.
Regards
Vani
Madhuram says
Hi Vani. Cake flour is milled from softer wheat and hence it has less gluten content making it suitable for delicate cakes and pastries. Cakes made using cake flour has a lighter texture than made with all-purpose flour.
bhawna says
hi .. madhuram
your eggless baking blog really inspires me. i wanted to know from where did you learn eggless baking as i am searching to do certification course in eggless baking and decoration here in chicago(USA) so that i can develope my skills. i had asked you same question sometime time back but did not hear from you. your guidance will really help me in chasing my dream.
thankyou in advance
Jyoti Jain says
Hello Mudhuram,
I also love baking , I often bake , I just read your blogs they are amazing, Some of the recipes within eggless section , I will try ones. Keep posting the good recipes & We will follow you 🙂
Madhuram says
Thank you very much, Jyoti.
Anna says
Madhuram,
Thanks for this great website! I don’t eat a lot of eggs, mostly just bake with them. I buy a carton and use a few, then they just sit in the fridge until I eventually use them all. So I was really excited to find this site. Thanks for the conversion chart. I knew about bananas, applesauce and flax seeds as substitutes but was excited to see the other substitutes. I can’t wait to try some of these great looking recipes. Keep up the great work!
Madhuram says
You're very welcome, Anna. Thank you very much for taking the time to leave a detailed feedback.
tereza says
Hi Madhuram,
I live in Taiwan where cup measurements are different from US/Canada.
If you have time, please could you list all the ingredients for you eggless vanilla cake in grams/ml so I can accurately reproduce your amazing looking cake..!!!
Thanks,
Tereza
Madhuram says
Tereza please check the baking measurement page for various conversion tables to help you change the measurements accordingly.
Raji says
Hi Madhuram,
Your blog is a goto place for eggless baking! I also learnt about mono-di gyceridies from here. Thanks for your fabulous job. Many cake and frosting recipes call for white sugar. I think white sugar is not vegetarian due to its prcessing. How is your thought on that? Please share. I have the same q for powdered sugar too.
Thank you!
Madhuram says
Thanks for the kind words Raji. Animal bones were used in the sugar refining process. I read that, that practice is outdated as more and more manufacturers have moved on to other methods. I don't know where you live and what brand you use, but you can check the website of the brand/company for that information in the FAQ section. Here in Canada, I have tried that for the Red Path sugar I use and they have specifically put that their sugar is suitable for vegetarians and vegans.
Kate mosier says
i am wondering if you would know if i can make like cookie dough with the egg replacer and freeze it raw for later use. i recently found out i am allergic to severel products and eggs being the highest. I am wanting to make cookie dough, meatloaf, etc and freeze it. Can i do this with the ener-g egg replacer? I have not found anyone that can answer this question yet.
Madhuram says
Yes you can use Ener-G egg replacer to make cookie, freeze the batter raw for later use. I have done it many a times. But I have not tried eggless meatballs because I'm a vegetarian to begin with. So not sure if it will work in the same. I'm thinking some cornstarch, whole wheat flour can be used to bind the meatballs.
Jennifer says
My son is allergic to eggs. We don't have anything containing eggs in our home. I am so grateful for your website. Whenever there's a family gathering and I need to make dessert (which happens often since I like to make sure the food is egg free) I look for recipes on your site because I know that they will turn out well! The first recipe I used was for eggless pancakes and now I'm a regular visitor 🙂 I just want to say thank you!
Madhuram says
You're very welcome Jennifer. Thank you very much for taking the time to leave your precious feedback. Much appreciate it.
Swetha says
Hi Madhuram,
All your recipes rock! I have tried a ton of your vegan recipes - mango cake, sugar free, Blueberry, chocolate, vanilla. All of them have turned out splendid !
Madhuram says
Thank you very much for the feedback Swetha.
dhanashree says
Hi mam! How to replace 12 eggs in the recipe? Is it possible make replacement for each egg?
Madhuram says
Wow! That's a lot of eggs to be replaced and I have done for only 4 eggs in a recipe at the most. 12 is a lot and I'm thinking it might not work. What recipe it is?
Sesha says
Thank you so much for your website! My son is severely allergic to eggs and I cannot even have them in the house. Thanks to your website I was able to make wonderful cookies for my family for Thanksgiving without having to use eggs or expensive weird hard to find ingredients. The Chocolate chip cookies are amazing!
Madhuram says
You're very welcome Sesha.
Kapil tomar says
Hello Madhuramji
I want to post something on your blogs if you will allow me please let me know?
Madhuram says
Thanks for contacting Kapil. I'm not using outside content at the moment.
Jayshree says
What should I use instead of Tofu in this recipe
Madhuram says
Which recipe Jayshree? You have commented in the About page.
GAIL YEO says
I've made the vegan red velvet cupcakes and want to freeze them. Is it better to freeze them before or after frosting?
Madhuram says
I have never froze with frosting. So not sure about it. Without frosting will definitely work.
Saman says
My 1.5 year old is allergic to eggs so when I wanted to introduce him to pancakes, I had to google several times for eggless recipes until I came across your blog. Absolutely in love with your recipes, esp the pancakes to the point that I don't use eggs at all now and only make them with your recipe for everyone.
Thankyou for such user friendly recipes for amateur bakers like me!
Madhuram says
You're very welcome Saman.
Amrutha says
Hi
I have tried ur tutti fruti recipe but my cake was a bit dense . I forgot to add the milk and have added half cup more of apple sauce . Could it be due to this mistakes
Madhuram says
Probably. Because pureed fruit gives a heaviness to baked treats.
Amrutha says
Also I had doubled the quantity of ingredients , cooking time had increased considerably to half an hour more and yet centre of the cake was raw . How should I adjust cooking time
Madhuram says
Did you do the toothpick test?