Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a bowl, cream together vegan butter and coconut sugar until light and fluffy.
Add flax eggs, vanilla extract, baking powder, and salt. Mix well.
Gradually add the flour and almond milk to the mixture, alternating between the two until fully combined.
Fold in the finely chopped pecans and almond flour (if using).
Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the apricot lemon glaze by mixing apricot preserves, lemon juice, powdered sugar, lemon zest, and almond extract (if using) in a saucepan over low heat until well combined.
Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pour the apricot lemon glaze over the cooled cake and allow it to set before slicing and serving.
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