1-Pour the milk, seed oil and sugar into a bowl. Mix the ingredients well using a whisk or, if you prefer, an electric mixer.
2-Add vanilla flavor and flour and continue mixing while adding baking powder. Work until you get a homogeneous mixture without lumps.
3-At this point, divide the dough into two parts and add the bitter cocoa to one half and mix it completely with the mass.
4-We take a 20 cm diameter baking tray, line its bottom with baking paper and olive oil, and the edges with flour. Now comes the creative part! We start pouring a spoonful of the white mixture, then a spoonful of the cocoa mixture, until concentric circles are formed, which spread inside the mold. We continue like this until the end of the dough.
5-Bake in a preheated, ventilated oven at 180°C for 30-35 minutes or in a static oven at 190°C for the same time. Let the cake cool well before removing from the tin.
Ready for a cutting test? Inside each slice is a wonderful zebra effect: a sweet temptation of vanilla and cocoa!
