Put 150 grams of the halva (half of the box) and mix it with 1/8 cup of water in a saucepan.

Turn the burner on at medium heat and mix the halva/water mixture nonstop. Continue until the mixture is completely blended and all the halva is melted. Be sure not to overmix over the heat as the halva might separate (if overcooked, an oil layer will form).

Set aside to cool.

Preheat oven to 350 degrees Fahrenheit. Grease the cake pan with baking spray.

Mix together flour, baking powder, and salt.

Add the eggs and sugar to a mixer bowl and beat at medium-high speed until light yellow and thickened. Reduce the speed and slowly add the oil and vanilla extract. Let incorporate.

Alternate between the dry ingredients and non-dairy milk while mixer is on low speed.

Pour the cake batter into the greased cake pan but leave about one cup of the mixture in the mixer bowl.

Add half of the halva caramel to the reserved cake batter and mix well.

Pour the halva caramel cake batter over the batter in the cake pan and make a swirl pattern with a knife to partially blend both mixtures.

Bake the cake for about 40 minutes or until a knife comes out clean.

You can serve the cake as-is or slice and serve with ice cream, a drizzle of the reserved halva caramel and halva crumbs.