Preheat oven to 160°C and spray a 22cm springform pan with cooking oil and line the bottom with baking paper.
In a small bowl or mug, warm the milk in the microwave for 30 seconds and place in two chai tea bags and set aside to steep.
Make the crumb. In a small bowl place crumb ingredients and mix together using a fork or your hands to rub the dairy-free spread into the dry ingredients to create a crumb. Place in fridge to chill.
Make the cake. In a large bowl, beat together butter, sugar, with an electric handheld mixer or a stand mixer with a paddle attachment fitted. Add in eggs one at a time and vanilla and continue beating until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
Remove tea bags from cooled milk. Sift flour and gradually mix through batter alternating with milk until the batter is creamy and smooth.
Spread mixture into prepared cake pan and bake for 1 hour or until a skewer when inserted comes out clean. Remove from oven and allow to cool for 10-15 minutes before releasing from the pan to cool completely.
Make the glaze. In a small bowl, combine icing sugar, chai spice and a little water at a time and mix together until glaze is the desired consistency, being careful not to be too thin. Drizzle over cooled cake and serve.