To make the cake:

1. Place the teabags in the hot water and steep for 5 minutes. Remove the teabag and reserve liquid.
2. Preheat the oven to 350 degrees.
3. Grease a 9.5 inch angel food cake pan or 8” spring form pan with butter.
4. Place the melted butter, eggs, vanilla extract, pumpkin, and 1/4 cup of brewed tea (the other 1/4 cup of tea is for the glaze) in a blender and blend until smooth.
5. Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, and cinnamon in a large bowl and whisk together until blended.
6. Pour the blended wet ingredients into the dry ingredients, using a rubber spatula to scrape it all out of the blender.
7. Stir until the batter is mostly smooth.
8. Transfer the batter to the greased pan and spread out evenly.
9. Bake at 350 degrees for 25 minutes, then remove from the oven.

To make the streusel layer:

1. Combine the streusel ingredients in a small bowl and mix well.
2. Crumble with your fingers into pea sized pieces and scatter evenly over the partially baked cake, pressing in lightly.
3. Return to the oven for 20 minutes, or until a toothpick inserted in the center comes out mostly clean.
4. Remove from the oven and cool on a wire rack for at least one hour before unfolding.

To make the glaze:

1. Combine the chai and powdered erythritol in a small bowl and whisk until smooth.
2. Remove the cooled cake carefully from the pan and place on a serving plate.
3. Drizzle the icing over the cake and serve.
4. Store leftovers in an airtight container for up to one week in the refrigerator, or up to 3 months in the freezer.