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Sorry! This year's World Fairtrade Challenge is over! You can still support Fairtrade in many ways and celebrate Fairtrade every day with your purchases.

Thanks to people like you, more hard-working farmers and workers around the world can build better lives and brighter futures.

How? Well, there’s the Fairtrade Minimum Price for many products, which acts as a safety net when market prices drop below sustainable levels. And then there’s the Fairtrade Premium, an extra sum of money paid on top of the selling price that farmers choose how to spend. That could be improving their livelihoods through learning new farming techniques, building schools, investing in better healthcare or protecting the environment.

Our shared goal is a fair deal for all farmers and workers. Although we still have a long way to go, there are plenty of wins to celebrate.

Find out more about how you can support Fairtrade:


About the World Fairtrade Challenge

From May 12-14, 2017, join Fairtrade farmers, workers and supporters for the World Fairtrade Challenge. 

Treat your colleagues, friends or customers to Fairtrade products like chocolate, coffee or bananas. 

Organize your own Fairtrade Celebration, no matter how big or small. It could simply be the moment you eat a Fairtrade product, a coffee break with work colleagues or a dinner with family. It’s all a cause for celebration because it means Fairtrade farmers and workers getting a fairer deal.

Let’s create the biggest Fairtrade Celebration the world’s ever seen!

Check out the Fairtrade Celebrations Map

Festive choco-pineapple cake with violets

Just the right amount of sweet: a festive cake that’s not full of butter and sugar. You can decorate it beautifully with grated coconut and pieces of dried mango.

Lactose free | Vegan

8 servings. Preparation time 25 mins. (plus 40 minutes for baking and cooling).


  • Vegetable margarine
  • 2 1/4 cups sifted wheat flour
  • 1 tsp baking powder

  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 1/3 cups cane sugar

  • 3/4 cup olive oil

  • 1 banana, peeled and sliced
  • 1 cup coconut milk, well-stirred

  • 5 pineapple rings, drained and cut into chunks
  • 3/4 cup dark chocolate, in small pieces

  • 2 tbs grated coconut and pieces of dried mango

  • Violets or other edible flowers 


  1. Preheat the oven to 400°F. Grease a spring-form cake pan (9 in) with margarine and sprinkle with flour
  2. Mix the flour, baking powder, salt, vanilla and cane sugar together in a bowl. In a separate bowl, puree the oil, banana and coconut milk with a hand blender.
  3. Mix the dry and wet ingredients together. Stir in the pineapple chunks and pieces of dark chocolate (1/4 cup). Mix well, but not for too long (the batter should be thick, syrupy, and above all, not too runny). Pour the batter into the spring-form and bake for approximately 50 minutes until cooked. Prick in the middle of the cake carefully with a toothpick. If the toothpick comes out clean, then the cake is cooked. If not, cook for another 10 minutes. Leave the cake to cool down completely, and then carefully flip it over onto a plate.
  4. Melt the remaining chocolate (1/2 cup) au bain-marie. Pour the melted chocolate over the cake and sprinkle with grated coconut and pieces of dried mango. Decorate with the violets.