Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F.Lightly grease a 1-pound loaf pan with some oil and line both sides with a sling of parchment paper - leaving an overhang on the sides.

Prep the apricots: Cut the apricots into approximately 1-inch cubes. Set aside.

Make buttermilk: In a jug, mix the soy milk and apple cider vinegar and set aside.

Mix wet ingredients: To a large bowl, add the sugar, vegan yogurt, olive oil, and vanilla extract and whisk to combine. Add the vegan buttermilk (soy milk + vinegar) and whisk again.

Mix dry ingredients: To a separate bowl, add the all-purpose flour, almond flour, baking powder, baking soda, and set salt and whisk to combine.

Combine wet and dry ingredients: Add dry ingredients to the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment until there are just a few streaks of flour/flour pockets. Do not be tempted to overmix!

Add apricots: Toss the diced apricots into the batter and fold them through until combined and there are no visible pockets of flour.

Assemble: Add the batter to the prepared loaf pan and smooth out the top of it with a spatula or knife. Place the pan on top of an aluminum tray or baking sheet. Optionally, dip a butter knife in some more olive oil and run it through the center of the loaf, this will help the loaf to crack in the center once it bakes.

Sprinkle the flaked almonds on top of the surface of the cake.

Bake: Bake for 55-65 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 55-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with just a few visible crumbs. Continue to bake in 5-minute increments as and if needed until baked through

Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Once the loaf is completely cool, carefully transfer it to a tray or sheet of parchment paper.

Make the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more sugar for a thicker glaze, or less sugar for a runnier consistency.

Garnish: Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Drizzle the glaze on top of the cake.

Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5-6 days. You can also freeze this cake in an airtight container and defrost it a couple of hours before serving.