Honestly I don’t know who comes up with these holidays, but today is International Chocolate Day. I feel pretty certain that the multitude of food holidays (there is literally one every day) are devised by bored marketing departments and various food associations, all to increase awareness (read: sales) of a particular food.

That said, I really don’t think that chocolate needs its very own holiday to increase awareness about it. Who doesn’t know about chocolate? And who isn’t reminded of it nearly every moment of the day? (Or is that just me?) So I think the real importance of this holiday maybe not to increase awareness about chocolate in general, but to increase awareness about Fair Trade chocolate.

Fair Trade is an international monitoring system that promises a minimum price to the farmers, prohibits abusive child labor, and promotes environmental sustainability. In the United States, Fair Trade certification comes from TransFair USA, a non-profit organization that is one of 20 members of Fairtrade Labeling Organizations International, and the only third-party certifier of Fair Trade products in the United States. By guaranteeing minimum prices and social premiums, Fair Trade allows producers to invest in their businesses and communities, and to protect the environment. With these elements in place, they are enabled to develop better products. Yay, and yum.

OK, so now that we are celebrating Fair Trade chocolate, let’s cut to the cake! We have many chocolate recipes on Care2 that use eggs and dairy, so I thought I’d give you a vegan recipe from vegan extraordinaire, Nava Atlas. This one, Our Favorite Chocolate Cake, is from her gem of a cookbook, Vegan Express (Broadway Books, 2008). And remember to use Fair Trade Certified chocolate!

INGREDIENTS
Oil for the pan
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1 cup natural granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 safflower oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Frosting
1/2 cup vegan chocolate chips
1 heaping tablespoon peanut, cashew, or other nut butter
3 tablespoons rice milk

1. Preheat the oven to 300F degrees. Lightly oil a 9-inch round cake pan.

2. Combine the flours, sugar, cocoa, baking powder, baking soda, and salt in a mixing bowl. Stir until well combined.

3. Make a well in the center of the dry ingredients and pour one cup of warm water, the oil, vinegar, and vanilla. Stir well with a wooden spoon until the dry ingredients are moistened, then beat vigorously with a whisk until the batter is smooth.

4. Pour the batter into the prepared pan. Bake for 30 minutes just until a knife inserted tests clean.

5. Let the cake stand until just warm. At this point, make the frosting. Combine all the ingredients in a small bowl and microwave for 30 seconds, then stir together until smooth. Or, combine in the top of a double boiler, heating over boiling water until the chocolate is melted. Stir together until velvety smooth.

6. Immediately spread the frosting over the top of the cake, then let stand for 30 minutes or so. Cut into wedges to serve.

Makes one 9-inch round cake.