Ah, not an easy question! You probably found your answer years ago, but my understanding is that soy is a bean, and as such falls into a category of food called 'kitniyot' - Sephardic and Mizrahi tradition allows kitniyot for Passover, but Ashkenazi does not. If you are baking for an observant Ashkenazi group, I would say avoid any trace of soy. Most supermarkets have a Passover section around the holiday and you can usually find kosher-for-Passover chocolate - both milk and dark - and then there is no guessing. The dark can be used for dessert after a meat meal, but the dairy (and the glaze in the above recipe) cannot. However, kosher fish is not considered meat, and some Sephardic and Mizrahi Jews do not consider poultry to be meat either. Always best to ask! Also, the best bet is to do the baking in a Jewish kitchen - I used to make a similar cake for a friend's seder and I would go early and bake in her kitchen (kind of like putting on Swan Lake in Grand Central at rush hour!) - after a few years she would let me bake it at home and bring it. Of course, preparing the kitchen is a lot of work!

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