Eggless Checkered Cake

In a large bowl, combine the semolina, sugar, a pinch of salt, and sour milk (or kefir).

Let the mixture rest for 15 minutes so the semolina can absorb the liquid and slightly swell.

Next, stir in the baking soda and gradually fold in the sifted flour in small batches, mixing continuously until you have a smooth, lump-free batter.

Pour the vegetable oil into the prepared batter and mix thoroughly again.

Now, divide the batter in half. Gently fold two tablespoons of cocoa powder into one half, and leave the other half plain while adding a bit more flour (about two tablespoons) to balance the consistency of both batters.

Grease your baking pan beforehand with a thin layer of oil or line it with parchment paper. Spoon both batters in layers to create a contrasting, checkerboard-like pattern.

Place the cake into an oven preheated to 180 °C (350 °F) and bake for approximately 25–30 minutes.