Vegan Orange Olive Oil Cake

0 Preheat oven to 350 degrees F. Grease a 9 inch round cake pan. You can line the bottom with parchment paper too if you are worried it will stick.
1 In a large bowl, add the flour, arrowroot, baking powder, baking soda, and salt. Whisk until well combined.
2 In a medium bowl, add the olive oil, yogurt, orange zest, orange juice, sugar, and vanilla. Whisk until well combined.
3 Add the wet to the dry. Use a spatula and mix until just combined. Careful not to overmix.
4 Pour batter into greased pan. Bake for 30-33 minutes, or until a toothpick comes out clean. Allow cake to cool in the pan for 20 minutes. Run a knife along the edge and flip cake onto a plate to remove from the pan. Then flip again onto the cooling rack to cool completely.
5 Once cake is cooled, make the glaze by adding the powdered sugar and orange juice to a small bowl. Whisk until well combined and a thick glaze forms. It may seem like it’s not coming together, but keep stirring and it will slowly turn into a smooth glaze. Add more orange juice for a thinner glaze and more powdered sugar for a thicker glaze. (You can also just dust the cake with powdered sugar if you don't want to make a glaze.)
6 Pour glaze on top of the cooled cake. Top with extra orange zest if desired. Slice and enjoy! Store leftovers in an airtight container on the counter up to 3 days. It tastes even more flavorful and moist the next day. I would highly recommend making this cake the day before serving, wrapping it in plastic wrap overnight (without the glaze on top). Although it still tastes amazing day of!