50%, 75%, and 100% allulose pound cakes, and  a 100% sucrose pound cake as control Group,  

and found that as the proportion of allulose  increases, the crumb of pound cake caramelizes  

faster, but there is no significant difference  in the texture of these five-pound cakes.

Another study published in the journal  “LWT” in 2021 compared cupcakes made  

with allulose and sucrose got similar  results. Interestingly, this study also  

found that allulose cakes lost water slower  in the baking process than sucrose cakes,  

and it usually takes a longer time  to bake to achieve the same texture.

But at the same time, allulose cake  is also easier to burn because it  

caramelizes faster. So for the bakers,  managing the baking temperature and time  

will be a challenge when using allulose  as sugar, but if it is handled well,  

the taste and texture of the finished product  can be very similar to ordinary cakes.