Honey Lavender Frozen Yogurt Cake

Delicately floral and lightly sweet, this frozen yogurt cake marries creamy Greek yogurt with fragrant honey-lavender syrup on a crisp biscuit crust. The result is an elegant, refreshing dessert that feels both wholesome and sophisticated—ideal for warm-weather gatherings or a make-ahead finale to an alfresco dinner.

Why You’ll Love This Recipe

• No-bake convenience. The oven stays off, yet you still get a beautifully set “cake.”

• Naturally sweetened. Honey replaces refined sugar, complementing yogurt’s tang.

• Balanced flavor. Lavender lends a subtle botanical note without overpowering.

• Make-ahead friendly. Prepare it the day before; it keeps perfectly in the freezer.

• Versatile presentation. Serve plain, with berries, or a drizzle of extra honey.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Plain full-fat Greek yogurt

• Honey (preferably light, floral varieties)

• Culinary dried lavender buds

• Vanilla extract

• Heavy cream (optional, for a silkier texture)

• Graham crackers or digestive biscuits, crushed

• Unsalted butter, melted

• Fine sea salt

Directions

1. Infuse the honey. Warm the honey with lavender buds over low heat for 5 minutes. Remove from heat, cover, and let steep 15 minutes. Strain out the buds and cool completely.

2. Prepare the crust. Combine crushed biscuits, melted butter, and a pinch of salt until the mixture resembles damp sand. Press firmly into the base of a 20 cm / 8 inch spring-form pan lined with parchment. Freeze for 15 minutes.

3. Whip the cream (optional). If using, whip cold heavy cream to soft peaks; set aside.

4. Blend the filling. Whisk yogurt, cooled lavender-infused honey, and vanilla until smooth. Fold in whipped cream, being careful not to deflate the mixture.

5. Fill and freeze. Pour the filling over the chilled crust, smoothing the top. Cover the pan tightly with two layers of plastic wrap or reusable waxed cloth. Freeze until firm—at least 6 hours or overnight.

6. Unmould and serve. Run a warm knife around the edge, release the springform ring, and transfer the cake to a platter. Garnish with a scatter of lavender buds or fresh berries. Slice with a knife dipped in hot water, wiping between cuts.

Servings and Timing

Variations

• Citrus twist. Replace half the honey with orange blossom honey and add 1 tsp finely grated orange zest.

• Berry ripple. Swirl ½ cup thick blueberry or raspberry purée through the filling before freezing.

• Nutty crust. Substitute half the biscuit crumbs with finely ground almonds or pistachios for extra flavor.

• Herbal swap. Exchange lavender for equal parts dried rosemary or chamomile for different floral notes.

Storage/Reheating

• Freezer: Wrap the cake (pan and all) airtight; it keeps well for up to 2 weeks without noticeable quality loss.

• Serving from frozen: Let stand at room temperature 10 minutes to soften slightly for cleaner slices.

• Do not microwave. Thawing should be gentle; brief refrigeration (20 minutes) works if a softer texture is preferred.

FAQs

What kind of lavender is safe for cooking?

Use culinary-grade dried lavender buds—typically English or Provence varieties—sold specifically for food use.

Will the cake taste soapy or overly floral?

No. Infusing honey instead of adding raw buds to the filling keeps the lavender note subtle and balanced.

Can I use low-fat yogurt?

Full-fat Greek yogurt freezes with a creamier texture, but 2 % Greek yogurt works; expect a slightly icier bite.

How do I keep the crust from crumbling?

Press the crumb mixture firmly and evenly, and chill it before adding the filling; butter acts as the binder once frozen.

Is there a vegan option?

Swap yogurt for a thick coconut-based yogurt, honey for agave nectar, and butter for refined coconut oil.

Can I shorten the freeze time?

Six hours is the minimum for clean slices; for softer parfait-style scoops, four hours may suffice, served in bowls.

Why add whipped cream?

It lightens the texture, reducing iciness. You may omit it for a denser yogurt bite.

How long can slices sit out?

At 25 °C (77 °F), slices remain firm for about 15 minutes; return leftovers to the freezer promptly.

Can I refreeze leftovers?

Yes—if they were kept below 5 °C and show no melt; texture may soften slightly after the second freeze.

What toppings pair well?

Fresh berries, roasted stone fruit, a drizzle of additional honey, or a scattering of chopped pistachios complement the flavor profile.

Conclusion

Honey Lavender Frozen Yogurt Cake offers a refreshing fusion of creamy tang, natural sweetness, and delicate floral aroma—all with minimal effort and no oven required. Keep this recipe in your summer repertoire for an effortless, elegant dessert that never fails to impress.